A Head of Sauerkraut?

Question

Yesterday, I mentioned to a friend that our old five-gallon crock had done its job for the year, and today I would be canning homemade sauerkraut. His question next, floored me.

"Did you put a whole head of cabbage in the middle of the crock?" he asked.

Now, I have never heard of this and not being at his grandparents' house when this delicacy was served, he was not able to tell me what they did with that whole head of fermented cabbage!

I picture huge slices of cabbage served with big slabs of pork roast.

Do my camp cooks and connoisseurs friends have any ideas?

jim_shoe · Answer

Here's a link to a web page that has all the info, including the special things to do if using a plastic 5 gal. bucket.

tandkj · Answer

I remember when I was a kid and Dad and I would make kraut. The legend had it that it had to be made on the full moon of October or it wouldn’t take, the moon had to pull the juice to the top. We did two 20 gallon crocks and when it was ready we would put it into quart jars by hot water processing,
One year I didn’t wait for the full moon and that one crock went bad. After that it was always on the full moon. This is one of the memories from the old days. After I left home for the military Dad continued to make kraut until he passed away. I now have the equipment in storage.

sausageking · Answer

Use it to make cabbage rolls, leaves should just peel off.

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A Head of Sauerkraut?

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