For making sauerkraut in the home, 4 or 6 gallon stone jars are
considered the best containers, unless large quantities are desired, in
which case kegs or barrels may be used.
Select only mature, sound heads of cabbage. After removing all decayed
or dirty leaves, quarter the heads and slice off the core portion. For
shredding, one of the hand-shredding machines which can be obtained on
the market is much the best, although an ordinary slaw cutter or a large
knife will do.
In making sauerkraut the fermentation is carried out in a brine made from
the juice of the cabbage which is drawn out by the salt. One pound of
salt for every 40 pounds of cabbage makes the proper strength of brine
to produce the best results. The salt may be distributed as the cabbage
is packed in the jar or it may be mixed with the shredded cabbage before
being packed. The distribution of 2 ounces of salt with every 5 pounds of
cabbage probably is the best way to get an even distribution.
Pack the cabbage firmly, but not too tightly, in the jar or keg. When
full, cover with a clean cloth and a board or plate. On the cover place a
weight heavy enough to cause the brine to come up to the cover.
If the jar is kept at a temperature of about 86° F., fermentation will
start promptly. A scum soon forms on the surface of the brine. As this
scum tends to destroy the acidity and may affect the cabbage, it should
be skimmed off from time to time.
If kept at 86° F., the fermentation should be completed in six to eight
days.
A well-fermented sauerkraut should show a normal acidity of approximately
+20, or a lactic acid percentage of 1.8 (p. 16).
After fermentation is complete, set the sauerkraut in a cool place. If
the cabbage is fermented late in the fall, or if it can be stored in a
very cool place, it may not be necessary to do more than keep the surface
skimmed and protected from insects, etc.; otherwise it will be necessary
to resort to one of the following measures to prevent spoilage:
(1) Pour a layer of hot paraffin over the surface, or as much of it as
is exposed around the cover. Properly applied to a clean surface, this
effectually seals the jar and protects the contents from contamination.
(2) After the fermentation is complete, pack the sauerkraut in glass
jars, adding enough of the "kraut" brine, or a weak brine made by adding
an ounce of salt to a quart of water, to completely fill the jars. Seal
the jars tight, and set them away in a cool place.
The second method is much to be p referred to the first. Sauerkraut
properly fermented and stored in this way has kept throughout a season
in good condition. Placing the jars before sealing in a water bath and
heating until the center of the jar shows a temperature of about 160° F.
gives an additional assurance of good-keeping quality of the "kraut."
In the commercial canning of sauerkraut, where conditions and length of
storage can not be controlled, heat must always be used.