Making Sauerkraut

Years ago a neighbor gave me this "Kraut Cutter" cabbage slicer and I'm finally using it. Several heads of my early cabbage started to split open so it was time to make some sauerkraut.



The "Kraut Cutter" made quick work of slicing the cabbage and I soon had 10 pounds of sliced cabbage. I added 1/4 pound of canning salt to the sliced cabbage and mixed it thoroughly into the cabbage to extract the liquid from the cabbage. The cabbage and brine solution were then packed into a food grade bucket. I then covered the packed cabbage and brine solution with a layer of cabbage leaves and placed a second weighted bucket on top of the mixture. I will let this sit for 4 to 6 weeks and maybe make another batch with my last season cabbage.