The last two years we’ve had an abundance of cabbage which I have canned and frozen. We shared with our daughters and other family and some of our neighbors. I was starting to run short on sauerkraut so I contacted my neighbor, Linda Smith, about the moon signs to work the cabbage and we got to it.
We brought in four large heads (very large) and Eddie started cutting thin strips from the washed and drained heads. First he quarters the heads and then uses one of our LEM butcher knives to slice off thin strips into a large pan. I mention LEM knives because we think they’re awesome (http://www.lemproducts.com/category ) because they keep a sharp edge longer than most we have and they have all sizes you could possibly need.
Next we bring out my big crock and mallet that Eddie made for me years ago.
As you mash the cabbage, liquid will start oozing out of the cabbage and this will make the brine needed to sour the cabbage. You WILL NOT add any water to this mixture, only cabbage and table salt. You MUST salt each layer as you go through the process.
My first peek at the concoction is about 5-7 days from the covering. We check to make sure it’s bubbling/fermenting and we do our first taste test. The cabbage will taste slightly salty and may be just a bit tart. If we get that taste we know everything is good but if we don’t we may be in trouble! We check again in two days, sour is good, smelly is bad!!!! If it’s bad, we throw it out to the chickens. If it’s sour, we’re whistling Dixie!! Don’t be surprised if you get a little darkened leaves on top or even a brown bubbling “stuff”, it’s part of the fermentation. We let it ferment, checking daily now and when it get’s to the sour point of making your face crinkle you’re ready to stop the process and pack it in jars. I used to use quart jars but the last three years we’ve used pints. Finish it off by packing the kraut in the jars, cleans off the tops of the jars, put on new lids and rings and pressure can the jars for 15 minutes at 10 pounds of pressure, remove from the canner and wait for the jars to seal. Man, I can taste that kraut & smoked sausage, pinto beans, fried potatoes and cornbread now!!!