Instructions

Directions:

• Using a vintage -wooden cabbage slicer, we shred the cabbage.
• Then we pour the shredded cabbage into a larger Tupperware® bowl and sprinkle the salt over top.
• Mix well and then dump the salted cabbage in an original 30-gallon Red Wing crock. (The Brandt’s “kraut crock” has also been handed down and is approaching 100 years old.)
• Repeat until the crock is full.
• Once the crock is full, work all of the cabbage like you’re kneading dough. The more you mix it, the more juices get flowing.
• Cover the kraut with a large plate (inside the crock)
• About a 10-pound field rock that goes on top of the plate
• Place kitchen towel over the top.
• Each day, remove the towel, rock and plate. Mix the cabbage well. Then replace the plate, rock and towel.
• Repeat for 7 consecutive days.
• On the 7th day, you’re ready to can kraut into pint jars. IF there isn’t enough juice, add a little water into each jar.

COOK’S TIP: 10 medium-size cabbage head will make about 16 pints of kraut. Mom likes to add caraway to some jars.