Naay's Recipes - Sauerkraut
By: Naay
Naay’s - Sauerkraut
Ingredients:
• 5 lb Cabbage (Abit tois medium heids.)
• Water
Seasoning
• 2 tablespoons brine salt (Ah use kosher salt.)
• 1 tablespoon caraway seed
• 1 teaspoon celery seed
Preparation:
Remove th’ cabbage hearts. Chop cabbage fine ur coarse, yer preference.
In a wee bowl combine th’ salt an’ seeds.
Ah use a #2 crock, but a gallon jar woods wark. Startin' wi' cabbage, layer a quarter ay th' cabbage 'en a quarter ay th' salt mixture. Alternate until dain. Pack doon th' cabbage as ye gang, (Ah use a tatter masher).
Cowre wi' th' largest plate 'at will fit inside yer crock. 'En add a weecht tae keep th' cabbage belaw th' liquid 'at will f'rm. Fresher cabbage will produce mair liquid. Ah use a gallon jar filled wi' water as a weecht fur mah crock.
Cowre wi' a towel. press doon oan th' weecht ance in a while. If efter 24 hoors thaur isnae enaw liquid tae be submerge th' cabbage an' plate, 'en add enaw salt water tae raise th' level. Use 1 tablespoon ay salt tae 1 cup water, an' stir until dissolved afair addin' tae crock.
Check every coople days. if th' water level isnae high enaw, add salt water. If thaur is scum oan surface skeem it aff an' wash th' plate an' weecht. Push doon oan th' weecht, an' it shoods gurgle a bit. It takes longer in a cool room than a warm room. Dinnae keep it in tay warm a room. Slow is guid.
Mine is usually dain fermentin' efter abit 10 days. Ye can teel coz it wulnae gurgle anymair when ye press doon oan th' weecht. Pack th' sauerkraut intae containers an' stair in th' refrigeratur. It will keep fur weeks.
Thes is guid fur ye, an' can be eaten cooked ur raw.