INGREDIENTS

INSTRUCTIONS

Sauerkraut can be salted in a large vat or in a glazed pot. Vats must
be brushed cleanly with hot water and dried in the air. Pots should  be
cleaned hot and dried as well.  You should choose soft, white and solid
cabbages. Remove the outer  leaves, cut them into four pieces, remove
the stalks. Chop the  cabbage finely, put cabbage and salt in layers
into the vat (pot) and  stamp well each layer. (In former times, we
used our bare feet for  stamping, HN).  Between the layers, you should
insert a small portion of some small  apples, vine leaves, unripe
grapes and juniper berries. At last cover  the kraut with whole cabbage
leaves, then with a clean cloth and a  wooden board, burdened with a
stone.  Attention: Don't use too much salt, the maximum is 20 g salt
for 1 kg  chopped cabbage.  The kraut must constantly be covered with
liquid to protect it from  any air contact.  Put the vat (pot) in a
warm room for the first 3 weeks, then put it  into the cellar (or any
cool room, 6-10 degrees Celsius) .After about  6 weeks remove stone,
board and cloth, clean them well before  covering the kraut as before.
Now the kraut is ready for consume.  Take care for removing rising foam
or slime, and replace missing  liquid with saltened water. Close the
vat (pot) with cellophane or  vellum paper to keep away any dust or
other particles.  (from Mary Hahn's Grosses Einmachbuch) From: Heidi
Nawothnig  Recipes sent to me from Bill, wight@odc.net

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