homemade sauerkraut

Directions

1. 1

   Homemade Sauerkraut To make a smaller quantity of sauerkraut, reduce the recipe ingredients proportionately

2. 2

   Allow 2 ounces salt to each 6 pounds of cabbage

3. 3

   48 pounds cabbage 1 pound salt Let cabbage heads stand at room temperature for about 24 hours to wilt

4. 4

   This causes the leaves to soften slightly and become less likely to break when cut

5. 5

   Wash the head and remove outer leaves

6. 6

   Cut heads into quarters and remove the cores

7. 7

   With a sharp knife, shred 5 pounds of cabbage 1/8 to 1/4-inch thick

8. 8

   Place the shredded cabbage in a large mixing bowl and sprinkle with about 3 tablespoons of the salt