Michigan State University Extension
Preserving Food Safely - 01600078


25 lb. cabbage                                              
3/4 cup canning or pickling salt                            

     QUALITY:   For the best sauerkraut, use firm  heads  of
fresh cabbage.  Shred cabbage and start kraut between 24 and
48 hours after harvest.                                     

     YIELD:  About 9 quarts                                 

     PROCEDURE:   Work with about 5 pounds of cabbage  at  a
time.  Discard outer leaves.  Rinse heads under cold running
water  and drain.  Cut heads in quarters and  remove  cores.
Shred or slice to a thickness of a quarter. Put cabbage in a
suitable  fermentation container  (see explanation following
processing  times) and  add  3  tablespoons  of  salt.   Mix
thoroughly, using clean hands.  Pack firmly until salt draws
juices from cabbage.  Repeat shredding, salting, and packing
until  all  cabbage is  in  the   container.  Be   sure  the
container is deep enough so that its rim is  at least 4 or 5
inches above the  cabbage. If juice does not  cover cabbage,
add  boiled and cooled  brine (1-1/2 tablespoons of salt per
quart of  water).  Add  plate and  weights, cover  container
with  a  clean  bath  towel.  Store  at  70  to  75  degrees
Fahrenheit  while fermenting.   At temperatures  between  70
and  75  degrees  Fahrenheit, kraut will  be fully fermented
in about  3  to  4 weeks; at  60  to  65 degrees Fahrenheit,
fermentation may take 5 to  6 weeks.  At temperatures  lower
than  60 degrees Fahrenheit kraut may not ferment.  Above 75
degrees Fahrenheit,  kraut  may  become soft.  If  you weigh
the  cabbage  down  with  a  brine-filled bag (6 tablespoons
salt to 1 gallon of water), do  not disturb the crock  until
normal fermentation is completed (when bubbling ceases).  If
you use  jars  as weight,  you will have  to check the kraut
2 to 3  times  each week and remove scum if it forms.  Fully
fermented  kraut  may  be  kept   tightly   covered  in  the
refrigerator  for several  months or  it may  be  canned  as

     Hot pack--Bring kraut and liquid slowly to a boil in  a
large  kettle,  stirring frequently.  Remove from  heat  and
fill hot  jars rather  firmly with kraut and juices, leaving
1/2- inch headspace.                                        

     Raw  pack--Fill jars firmly with kraut, and cover  with
juices, leaving 1/2-inch headspace.                         

Adjust lids and process.                                    

                  IN A BOILING-WATER CANNER                 

                   Process Time at Altitudes of             

of        Jar     0-         1001-       3001-      6001-   
Pack      Size    1000 ft.   3000 ft.    6000 ft.   8000 ft.

Hot       Pints   10 min.    15 min.     15 min.    20 min. 
Hot       Quarts  15         20          20         25      

Raw       Pints   20 min.    25 min.     30 min.    35 min. 
Raw       Quarts  25         30          35         40      


   A 1-gallon container is needed for each 5 pounds of fresh
vegetables.  Therefore, a 5-gallon stone crock  is  of ideal
size for  fermenting  about  25  pounds of  fresh cabbage or
cucumbers.   Food-grade  plastic  and  glass  containers are
excellent  substitutes  for  stone  crocks.   Other  1-to 3-
gallon non-food-grade plastic  containers  may  be  used  if
lined inside with a clean  food-grade plastic bag.  CAUTION:
Be certain that foods  contact only food-grade plastics.  Do
not use garbage bags or trash liners.  Fermenting sauerkraut
in  quart  and  half-gallon  Mason  jars  is  an  acceptable
practice, but may result in more spoilage losses.           

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