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percy

wrote:

> Correct if I am wrong but I thing eating cabbage should not rise my blood
> sugar much?
> I would like to experiment with making my own sauerkraut. Does someone have
> any recipe.
>
> TIA
>
>

You need crocks for this one.

* Exported from MasterCook *

Sauerkraut

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 pounds cabbage
11 teaspoons pickling salt for each 10 quarts cabbage

Select firm, green cabbage. Let stand at room temperature for a day.
Wash, quarter and remove cores. Cabbages should be dry before grating
for sauerkraut. Shred or cut about the thickness of a dime.
Thoroughly mix the pickling salt with each 10 quarts of shredded
cabbage. As each batch is salted, get ready four-quart to six-quart
crocks. Pack the cabbage firmly, but not tightly, into the crocks,
pressing down with a wooden spoon or paddle.
Lay a clean cloth over the cabbage with a plate on top that fits just
inside the crock. It is important that the cabbage is covered with a
tight-fitting plate; it may spoil otherwise. Weight with a stone or a
gallon jar filled with water. The weight should be heavy enough so that
the liquid just reaches the bottom of the cover. To vary the weight, use
heavier or lighter stones or fill or empty the jar as needed as
fermentation increases.
allow cabbage to ferment at room temperature for nine to fourteen days.
Change and wash the cloth, adjust the weight, and skim off the scum
daily. Fermentation has ended when bubbles stop rising to the surface.
Taste at the end of a week and can when the taste suits you.
To can your kraut, use hot, scalded jars. Bring kraut to a boil with
three quarts water. Pack tightly into jars, filling spaces with liquid.
Process in a boiling-water bath for 15 minutes.

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Vicki