Posted by B LUKUS on November 25, 2003 at 20:46:58:
I HAVE BEEN MAKING HOMEMADE SAUERKRAUT IN A CROCK FOR ABOUT 5 YEARS NOW.I USE ABOUT 1.25 POUNDS OF SALT IN A CROCK AND LET IT SIT ABOUT 6 WEEKS AT ( 50 - 70 DEGREES ) UNTIL WE JAR IT.I WAS TAUGHT THIS RECIPE BY A PERSON WHO HAD DONE IT THIS WAY FOR 70 YEARS.THE SAUERKRAUT IS GOOD BUT HAS ALWAYS ON THE SWEET SIDE. HOW DO I GET A MORE SOUR SAUERKRAUT ??
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