Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads; about 4.5 pounds each. That is the cheapest I've seen cabbage in about 5 or 10 years. I cut up 2 heads and Wife says it's stinking up the house (just cutting it, not cooking it.) I'll finish tomorrow when she's not home, but I have 3 half-gallon jars ready to go in the basement. I figured out that a half-gallon jar will hold about 1 kilogram of thinly sliced cabbage if you really cram in it there. And a tablespoon of pickling salt is about 20 grams. So after the first jar, I don't have to weigh anything because that's the right 50:1 ratio.
Pack the jars with as much sliced cabbage as you can get in it, add 1 tablespoon of salt, fill slowly with simmering water (dissolves the salt and it displaces the trapped air), cap the jars, and store for a month or so in a cool place where it's OK if they leak. Use your nastiest rusty rings because the salt that leaks out will ruin them.
I've never used half-gallon canning jars before, I usually use quarts. I also am trying plastic 1-pieces lids instead of metal 2-pieces canning lids.
Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads; about 4.5 pounds each. That is the cheapest I've seen cabbage in about 5 or 10 years. I cut up 2 heads and Wife says it's stinking up the house (just cutting it, not cooking it.) I'll finish tomorrow when she's not home, but I have 3 half-gallon jars ready to go in the basement. I figured out that a half-gallon jar will hold about 1 kilogram of thinly sliced cabbage if you really cram in it there. And a tablespoon of pickling salt is about 20 grams. So after the first jar, I don't have to weigh anything because that's the right 50:1 ratio.
Quoted message said:
Pack the jars with as much sliced cabbage as you can get in it, add 1 tablespoon of salt, fill slowly with simmering water (dissolves the salt and it displaces the trapped air), cap the jars, and store for a month or so in a cool place where it's OK if they leak. Use your nastiest rusty rings because the salt that leaks out will ruin them.
I've never used half-gallon canning jars before, I usually use quarts. I also am trying plastic 1-pieces lids instead of metal 2-pieces canning lids.
Best regards, Bob
Hmmm, you're tempting me to try it, Bob. Lord knows I've got the half gallon jars for it. -- -Barb, <www.jamlady.eboard.com> updated 3-13-04. Rec.food.cooking's Preserved Fruit Administrator (I've got the button to prove it!) "The only difference between a rut and a grave is the depth of the hole."
Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads; about 4.5 pounds each. That is the cheapest I've seen cabbage in about 5 or 10 years. I cut up 2 heads and Wife says it's stinking up the house (just cutting it, not cooking it.) I'll finish tomorrow when she's not home, but I have 3 half-gallon jars ready to go in the basement. I figured out that a half-gallon jar will hold about 1 kilogram of thinly sliced cabbage if you really cram in it there. And a tablespoon of pickling salt is about 20 grams. So after the first jar, I don't have to weigh anything because that's the right 50:1 ratio.
Quoted message said:
Pack the jars with as much sliced cabbage as you can get in it, add 1 tablespoon of salt, fill slowly with simmering water (dissolves the salt and it displaces the trapped air), cap the jars, and store for a month or so in a cool place where it's OK if they leak. Use your nastiest rusty rings because the salt that leaks out will ruin them.
I've never used half-gallon canning jars before, I usually use quarts. I also am trying plastic 1-pieces lids instead of metal 2-pieces canning lids.
Best regards, Bob
Hmmm, you're tempting me to try it, Bob. Lord knows I've got the half gallon jars for it.
Methinks you need to first do some research, that's not how to make sauerkraut... that will make a big stinkin' mess. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation."
Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads; about 4.5 pounds each. That is the cheapest I've seen cabbage in about 5 or 10 years. I cut up 2 heads and Wife says it's stinking up the house (just cutting it, not cooking it.) I'll finish tomorrow when she's not home, but I have 3 half-gallon jars ready to go in the basement. I figured out that a half-gallon jar will hold about 1 kilogram of thinly sliced cabbage if you really cram in it there. And a tablespoon of pickling salt is about 20 grams. So after the first jar, I don't have to weigh anything because that's the right 50:1 ratio.
Quoted message said:
Pack the jars with as much sliced cabbage as you can get in it, add 1 tablespoon of salt, fill slowly with simmering water (dissolves the salt and it displaces the trapped air), cap the jars, and store for a month or so in a cool place where it's OK if they leak. Use your nastiest rusty rings because the salt that leaks out will ruin them.
I've never used half-gallon canning jars before, I usually use quarts. I also am trying plastic 1-pieces lids instead of metal 2-pieces canning lids.
Best regards, Bob
Hmmm, you're tempting me to try it, Bob. Lord knows I've got the half gallon jars for it.
Methinks you need to first do some research, that's not how to make sauerkraut... that will make a big stinkin' mess.
A big stinking mess if you eat too much of it at once. Don't ask me how I know this...
The only thing I don't know is if the added water increases the salt requirement. I've made sauerkraut like this many times in quart jars and it comes out perfect -- but I need to check my notes and see exactly how much salt per jar I used (I think it was 2 tsp), and weight the contents of cabbage that I can cram into a quart jar. 50:1 is the classic ratio of cabbage to salt for making sauerkraut.
