Sauerkraut, with beets.

Ingredients:

10 kg (22 lb) cabbage, cored and shredded.
170 g (6 oz) canning salt.
400 g (14 oz) beet, washed, peeled, grated.

1 kg (2,2 lb) cranberry.

Method:

1. Remove outer leaves and any undesirable portions from firm, mature, heads of cabbage. Wash and drain. Cut into halves or quarters and remove the core. Use a shredder or sharp knife to cut the cabbage into thin
shreds.

2. Wash beets. Put for 3 minutes into boiling water. Peel the beets and grate.

3. In a large container, thoroughly mix shredded cabbage with salt. Let the salted cabbage stand for several minutes to wilt slightly.

4. Add grated beets into cabbage and stir with hands. Pack the salted
cabbage - beets mixture firmly and evenly into a large clean crock or jar. Using a wooden spoon or the hands, press down firmly until the juice comes to the surface. Pack the cabbage until the crock is filled to within 3 to 4 inches of the top.

5. Cover the cabbage with a clean, thin, white cloth (such as muslin).

6. Formation of gas bubbles indicates fermentation is taking place. A room temperature of 18 C / 64 F to 20 C / 68 F degrees is best for fermenting cabbage. To poke cabbage with stick to release gas - several times per day during fermentation. Fermentation is usually completed in 3 to 5 days.

7. Fully fermented sauerkraut may be kept tightly covered in the refrigerator for several months.

Important:

1. Summer cabbage will go soft. Never take it to make Sauerkraut!
2. Start to make Sauerkraut always on "new moon", 3 - 4 day of new moon.
3. Slat must be: canning salt, (without iodine).
4. Do Not forget to stick cabbage during fermentation. And Cabbage always must be covered with juice.
5. Press cabbage. Keep in the refrigerator, undo Cargo and covered.

Raw Pack: Fill jars firmly with sauerkraut, and cover with juices, leaving 1/2-inch headspace. Adjust jar lids and process.