“Sauerkraut”
READY IN:
672hrs 30mins
SERVES:
12
YIELD:
6 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Pack shredded cabbage in to 1 quart canning jars.
  2. Add 2 teaspoons canning salt (NOT table salt).
  3. Pour boiling water over cabbage to about 1" from top.
  4. Cap loosely and store in a cool dark place for 2 weeks.
  5. Boil 1 pint of water and 1 Tablespoon canning salt.
  6. Refill jars of cabbage and let sit for an addition 2 weeks.
  7. Wipe down jars, refill with water, salt, screw caps on tightly. Put them in a water bath for 30 minutes.

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