Just started my first test run of sauerkraut, shredded 1 4lb head of cabbage, added 3 T of canning salt and 1 1/2 T Caraway seed, mixed it all up and put it into my 8 quart slow cooker crock, mashed it all down and waited the 15 min and had to add 2 cups of brine to mine ( 2 cups water with 2 T pickling salt, boiled and then cooled) and then weighted down with oval plate and 2 1/2 pint jars with water in them, added a light colored towel and then the crock lid. Now have to store in a cool place (below 70*) for 3-4 weeks whilst checking everyday and removing all scum from the pot. I hope this works cause hubby and I love sauerkraut!
Posted on: Fri, 19 Jul 2013 18:07:07 +0000
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