sometime in the recent past George Shirley posted this:
> On 3/28/2010 11:38 AM, ellen wickberg wrote:
>> George Shirley wrote:
>>> We have about six or seven small cabbage heads left in the garden. I
>>> intend to slice them up today and make Bob Baron's kraut in jars.
>>> Couldn't find my original copy of his recipe so had to Google Google
>>> Groups to find it. Thanks again Bob, this time I saved it to three of
>>> my four hard drives and made a print out to boot.
>>>
>>> It's in the mid-fifties at the moment here in SW Loosyanna and the sun
>>> is out and shining brightly. Supposed to warm up to 72F by mid
>>> afternoon. Eat your hearts out damnedyankees! <G>
>>>
>>> The spring garden is in the ground and additional chile and tomato
>>> plants are growing under the lights in my office. The peach and plum
>>> trees have set fruit, the lemon tree that was frozen back severely is
>>> now putting out new limbs and leaves. It's a nice day.
>> George,
>> I tried going to google Groups but apparently am not sophisticated
>> enough to use it. Could you please post the recipe.
>> thanks, Ellen
>
> I thought I had saved it to MC 7 but didn't. Basically you thinly slice
> the cabbage, pack it tightly in a quart jar, put three tablespoons
> pickling or kosher salt on top, cover with boiling water. Put the ring
> and lid on and do not tighten completely, leave enough room for the
> fermentation to swell and it will leak out. Always put it in a bucket,
> tub, or something that will catch the leakage. Bob Baron did the
> original math for dividing the salt up but I guesstimated it at 3 tbs
> per quart.
>
> Only got one and a half quarts of kraut fermenting. Finally did it this
> morning. Keep it in a room temperature place with no light hitting the
> jars. You will know when it is done. After it has fermented I always BWB
> mine for the time limit shown in many preserving books and it keeps a
> long time then.
Never tried it with boiling water, always used cold. Variation: pack jar
tightly 1/2 full with cabbage, add 1 Tbs. salt, finish packing jar add 1 Tbs
more salt, fill with cold water & top-off with cold water daily for about 7
to 10 days @ 70F or so, then tighten rings & store. Even at 2 Tbs. of salt,
I pour off all liquid when I use it, otherwise it's too salty.

Jars will be under pressure when opened and over time, the cabbage will
become more translucent and soften, but oh so good.

We try to get the cabbage on sale after St. Patty's day, but that seems to
be a thing of the past. Damn little on sale these days.

--
Wilson 44.69, -67.3