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INGREDIENTS:

  15      Pounds        (6-8 Firm Heads) Green Cabbage
  3/4  Cup           Kosher Or Pickling Salt


Wash the cabbage thoroughly and trim away any bruised or damaged leaves.
Quarter and cut away the core and discard. With a food processor, mandoline
or knife, cut the cabbage into uniformly fine shreds like cole slaw. In a large plastic
tub, place half the cabbage and sprinkle with half the salt. Mix and
"massage" the cabbage and then let it stand for 5-10 minutes.
Juices will begin to come out of the cabbage. Place this in your fermenting
tub. Repeat this process with remaining cabbage and salt and pack into tub.

The cabbage must be covered by juices to prevent spoilage. If there is not
enough juice to cover, make up some additional brine by adding 4 tablespoons
salt to 2 quarts water, pouring over just to cover.

Be sure to keep cabbage submerged during fermentation. Cover tub securely
with plastic wrap and then cover that with a clean towel to keep out any
errant contamination.

Store in a 65-75 degree room and don't uncover for at least 3 weeks. Remove
towel and plastic wrap. There should be no bubbles of CO2 (carbon dioxide) gas evident in the
brine (gently tap tub to check). If there is, recover and check again in 2-3
days.

The finished sauerkraut should have a clean appearance with no white spots
or unpleasant or off odors. Texture should be firm.

Pack finished sauerkraut into clean jars and store in refrigerator for up to
6 months.

Yield: Approximately 6-8 quarts

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