Enjoy the following recipe for making preserved vegetables in your Ohio Stoneware crock.

To prepare fresh vegetables for lactic preservation, always wash in plenty of running water, remove non-edible parts, such as, stems and seeds, and peel or trim as desired. This process should only take about 30 minutes for preparation.

Note: Five pounds of cabbage makes about one gallon of sauerkraut. So, this recipe makes more than 10 gallons of sauerkraut. You will want to adjust this recipe to match the size of your crock.

Note: Recipes are translated from German originals. Conversions from metric to US standards are approximate. 

IMPORTANT: Do not use iodized table salt, which inhibits fermentation. Pickling salt or natural sea salt is best. 

Ingredients

• 25 kg (55 lbs) red cabbage
• 150 g (⅔ cup) salt
• ½ liter of buttermilk or whey
• onions, to taste
• marjoram, to taste
• thyme, to taste
• garlic, to taste

Directions

1. Chop cabbage uniformly and finely. 
2. Mix the cabbage with the other ingredients and firmly press it all down into the crock until the juice stands above the cabbage.
3. The salt should be more or less evenly distributed throughout the cabbage.
4. Add onions and spices, like marjoram, thyme, and garlic to enhance the flavor.
5. Add boiled salt water (1 quart water to 3 tsp salt), or the whey.
6. Fluids should cover the stone weights. 
7. To serve, generously pour oil over and add potatoes boiled in their skins.