That recipe is pretty much the same one I make ... the old fashioned way. If you are lucky your kraut will produce enough liquid to can ... otherwise, just add a little as needed.
It also holds up well in the fridge without cooking and to slow down the fermentation process.
Add some variations to the kraut ... ginger ... carrots ... even things like brocolli.
I now own several pickling crocks. But, my first attempts were in crockery bowls which I shredded my cabbage into, layering lightly with salt. Then topped with whole cabbage leaves. I then placed a plate over the top of that (and since I am a city girl by week, I took another smaller bowl filled with marbles) then covered it with seran wrap, pushing the bowl and plate down and allowed the wrap to seal around the bowl.
I actually had less bacteria this way than I do in the crocks ... but, both ways produced outstanding kraut.
One or twice a week, I would open up the "package" rinse the plate and cabbage leaves.
Edited by: PORGY_58 at: 9/24/2009 (11:19)
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