Pickle Recipes - Wine Kraut

8 Pounds Trimmed Head Cabbage (white)
5 Tablespoons Pickling Salt
3 Teaspons Caraway Seeds
3/4 Cup dry white wine

Quarter and core the cabbage then shred it very thin. You can use a cabbage shredder if you have one or a good old knife. Mix the salt, caraway seeds and cabbage. Make sure the cabbage is well covered with the salt and everything is thoroughly mixed. Put this mixture into a crock and weight it down with a food grade plastic bag filled with brine.

Brine: 1 1/2 tablespoons salt per quart of water

You can also cover the cabbage with a plate and top the plate with clean weights (like washed rocks or bricks).

After 24 hours remove the weights and add the wine to the mixture. Replce the weights. The saurkraut will ferment for at least 2 weeks. Each day you should check to see if any scum has formed and if it has remove it and wash the plates and weights. After two weeks start tasting it. When the sauerkraut is ready it will be pale gold and have a flavor that you like. Fermentation can take anywhere from 2 weeks to 6 weeks depending on the temperature. The colder it is the longer it will take.

This recipe is safe to can if you are into canning. The sauerkraut should be processed in a hot water bath for 20 minutes for pints or 25 minutes for quarts.