Sauer Kraut

By:

Roger Tim Johnson

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For Best results:

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Use Sauer Kraut Cabbage,

or...

Select good looking, and

fairly solid Heads of Cabbage.

As fresh as possible.

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Clean and cut into 1/2's or 1/4's. -{trim off very end of core.

Weigh out 5 lbs. of Cabbage.

Cut up this first 5 lbs. with a Sauer Kraut cutter, into a stoneware crock.

After 5 lbs. of Cabbage is shredded, sprinkle 3 Tbsp. of canning Salt on top.

Stomp down until juicy.

(a 3 X 3 inch board, about 3 feet long can make a

good stompper when sanded down smooth, & cleaned).

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Prepare 5 lbs. more Cabbage...

cut up into the same crock, with 3 more Tbsp. of Canning Salt, and

stomp it down again.

Then add more by going through the same proses.

Repeat, until you have the amount desired, -{cutting cabbage, &

Salting it each time.

Stomp it down extra good, the last time.

Put an extra large plate, upside-down over the Kraut,

(inside the crock) to keep it submerged under the juice.

Put a weight on the plate, if necessary.

Do NOT add Water, or any other kind of liquid.

The Cabbage will produce plenty of juice to cover it.

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Place a large cover, or plywood board over

the crock to keep it sanitary.

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Let it set in a warm place to work...

for about 2 to 4 weeks.

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Do NOT be alarmed if a

Mold or Slime is noticed on top,

after about 1 to 2 weeks.

This is a good sign.

Just skim it off, and let it work.

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NOTE:

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The best Kraut will be in the middle, and can be

tasted by just taking a pinch of it.

You should easily notice the difference from what is

sold in stores.