Baba’s Old-Style Sauerkraut

Ukrainian Recipes: Baba’s Old-Style Sauerkraut
 This recipe is by Ken Horechuk, from “Hot off the Grill: Family Favourites“, the Parish cookbook for 2003 from Holy Ghost Ukrainian Catholic Parish in Sydney (where my family comes from).
50 lb cabbage
5 lbs onions
1 pkg pickling spice
1 small pkg bay leaf
5 gal plastic pail
1 seasoned piece of hardwood
or plastic

1 large heavy smooth
beach stone

– Shred cabbage and onions together (10 to 1 ratio) and layer into plastic pail. Mix enough salt to start the curing process.
– Pack each layer using downward pressure (re: wooden stick) until ingredients extract some liquid juice. Add 1 or 2 bay leaves and 2 tbsp pickling spice wrapped in gauze or cheesecloth.
– Repeat steps one and two until pail is almost full.
– Cover cabbage firmly with cheesecloth. Place hardwood or plastic on top of cheesecloth. Place beach stone on top.
– Leave pail in warm area to ferment. Drain off juice once a week leaving enough juice to cover wood or plastic.
– Clean stone, cheesecloth, etc. once a week as mold will form as cabbage is curing.
– Taste each week for desired flavour (usually 3 to 4 weeks).

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