Ukrainian sauerkraut

The cabbage may be mixed with a small quantity of mixed whole spices or a few peppercorns and some caraway seed. One or more of the following shredded or chopped vegetables may be added to the cabbage: onions, carrots, green or red sweet peppers, celery. A small addition of cranberries imparts a delicate flavor to sauerkraut and colors it lightly.

20 pounds cabbage

1/2 pound pickling salt

• Select firm, sound, mature heads of cabbage. Remove outer leaves and wash well. Remove core and slice very finely on cabbage cutter. Put 5 pounds about (7 quarts) shredded cabbage in a crock, add 3 1/2 tablespoons salt. Mix well with your hands.
• Repeat until all cabbage and salt is used.Press down, cover with clean cloth, then with a plate or round wooden board, small enough to fit inside the crock.
• Weigh down with a clean stone, to keep cabbage covered with brine which forms as the salt draws juice from the cabbage. Keep in a warm place 75 to 80 degrees F.
• Inspect each day and, with a spoon, remove the scum that forms. Rinse cloth in clean water and replace. Let stand for 6 to 7 days, until it is sour enough to suit your taste.
• Put in clean sterilized jars and seal, or put in freezer bags and freeze.Pack the sauerkraut into the sealers, cover with the kraut brine to within 1/2 inch of the top, and seal.
• Process the sauerkraut in a boiling water bath for 10 to 15 minutes for quart sealers.