Another Sauerkraut Recipe

"Sauerkraut"
 
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Ready In:
1008hrs 15mins
Ingredients:
4
Yields:
6 quarts
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ingredients

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directions

  • Shred cabbage.
  • Pack shredded cabbage in clean quart glass canning jars and pack down with a clean wooden spoon.
  • Add 1 teaspoon of canning salt and 1 teaspoon sugar to each quart jar.
  • Add boiling water to just cover cabbage.
  • Jars should be only partially sealed for first 3 or 4 weeks.
  • Set in a cool dark place.
  • Some juice flows out during fermentation and it will smell terrible as it ferments.
  • Refill jars after 2 weeks with brine made by adding 1 tablespoon canning salt to 1 pint water.
  • Seal tight and let fermentation continue.
  • Best kraut results when jars are kept at around 70 degrees F.
  • Takes about 4 to 6 weeks for kraut to cure perfectly.
  • Process in boiling water bath 15 minutes.
  • Start counting processing time as soon as jars are placed in actively boiling water.
  • I haven't tried this recipe, but my mom gave it to me, so I figure it should be good.

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RECIPE SUBMITTED BY

I enjoy cooking and trying new things which is why I am so pleased to have found this site. I live in Texas but hope to move back to Montana someday.
 
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