[Ag-eq] Sauerkraut

[James K]

My mom just use clean 5 gallon buckets.
She would shred the cabbage with a food processor, add salt, and set the plate and a break on top to wait it down. She would also drain off the liquid. Just let it ferment for several days or however long you like until it is strong enough for your taste. Then take it out and freeze it. That's all there is to it.

Sent from my iPhone

On Sep 6, 2013, at 9:36 AM, nfoster at extremezone.com wrote:

> 
> Tracy, that's how I remember my Mom making it.  I remember it sitting around in
> the crock for a few weeks before she canned it.  I believe she used to drain
> off any excess liquad every few days before canning.
> 
> I keep wanting to try and make it, but never get around to it!
> 
> Nella
> 
> Quoting Tracy Carcione <carcione at access.net>:
> 
>> All you guys who made sauerkraut with your moms, what equipment did you use?
>> I've been looking at Amazon and Gardeners Supply.  Some people use a crock.
>> Some seem to just use wide-mouth canning jars. It seems like people put the
>> cabbage and brine in a crock, leave it a while, like 2-6 weeks, and then put
>> it in jars.  The putting in jars bit seems like what Susan was describing.
>> Tracy
>> 
>> 
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> 
> 
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