Sunday, October 25, 2009
Saurkraut Revisited....Canning time
Yes, those who follow my blog saw how to "cook" cabbage into saurkraut. My ancestors would be proud! (although I don't think they did theirs in a 5 gallon bucket using garbage bags!) Seriously though....I allowed 2 more weeks to ferment my kraut than last year and it made ALL the difference. IF you like your kraut mellow--cook (ferment) for only 6 weeks. If you want a twang and a sour taste, go for 8 weeks. This year I alternated layering cabbage and salt with dill and caraway seeds.
After cabbage has fermented to your desired taste, pack hot, sterilized pint or quart jars with cabbage Spoon liquid over the top and seal with hot, sterilized lids and bands. Process in a hot water bath (all that means is a BIG freakin' pot--like a stock pot, with boiling water that covers the jar-lids about 1/4") as follows:
pints - 15 minutes
quarts - 20 minutes
Immediately remove your jars and listen for the "pop" as the lids seal.....Lids that do not seal should be stored in the fridge and served at your leisure.
Wow! This is going to be a great year at the Blizzard House for kosher dogs, grilled sausages and Mom's Fe'Lances.....