"OK then, the sauerkraut experiment was a success!" she said modestly. Time to can.
The first step is to remove the topmost, slightly scummy layer of kraut, and discard with haste. By the way, can you see the little oliphant in the background? He seems to be rolling his eyes at my endeavor. He's a kitchen pal that makes me smile.
I found him in a thrift shop years ago, collecting dust among a bunch of old ceramic plant pots. He was quite disgusted, since in his former life, he had been a cherished teapot. Sadly, he had lost his lid and handle, but that was no reason to banish him to the Land of Misfit Pots. Twenty-five cents later, he came home with me. Don't you love the curly tail and the wrinkled bottom? I do.
Ollie has been repurposed as a garlic holder/aerator. I use garlic the way a kindergartener uses glitter--with abandon. It's good to have it within reaching distance rather than to have to hunt for it behind the pickles in my too-small refrigerator.
"Oh, the indignity of it!" he seems to be saying. But I know he's secretly pleased. Now back to the cabbage.
Sauerkraut must be brought to a simmer before canning. Then it is added to hot, sterilized jars, which I later processed in my pressure canner. I have no pictures of this, but trust me, I did it. I have no interest in poisoning anyone.
So, fifteen minutes later at five pounds of pressure for quart jars, voila!
Stoneware crock is now doing service as a sourdough starter container. Our next culinary adventure. So stay tuned...