This was a 13.5 lb cabbage I picked. Honestly, I waited too long to pick it, I should have picked it a week ago.
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A big'n, 13.5 lbs. The variety is Late Flat Dutch
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Coring the cabbage
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Cutting/shredding the cabbage
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Shredded cabbage
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Work in batches of 5 lbs at a time. Add 3 Tablespoons of CANNING SALT to each 5 lbs of cabbage. Iodized salt(table salt) will discolor the kraut.
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Squishing down the cabbage until each batch is covered in its own liquid. I use an inverted flat-bottomed coffee mug that is made of pottery. A glass could break in your hand! There are some tools that are made specifically for squashing down cabbage, but a mug works fine for me.
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I use an oven roasting bag with a half-gallon of salt water (3 Tbsp of canning salt to a half-gallon of water) to cover the mixture
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Then let it set at room temperature for 4-6 weeks, until no bubbles rise to the top when the side of the crock/bucket is tapped. Then its just a matter of processing in a water-bath canner. See recipe post HERE.
