By The Krautfather Main Dishes
September 24, 2012
Use 5 pounds fully matured cabbage.
Wash, quarter, core, and finely shred cabbage.
1Sprinkle 3-1/2 tablespoons salt over cabbage; mix well.
2Let stand 30 to 60 minutes to wilt slightly. Firmly pack into jars, leaving a 2-inch headspace.
3Fill with cold water, leaving 1/2-inch headspace. Adjust lids, screwing bands tight.
4Place jars on jelly roll pan to catch brine that overflows during frementation and curing.
5Keep cabbage covered with brine.
6If necessary, open jars and add more brine made by dissolving
71-1/2 tablespoons salt in 1 quart of water.
8Sauerkraut is cured and ready to can in 6 to 8 weeks.
9Clean rims of jars, replacing with new lids if necessary; screw bands tight.
10Set jars in waterbath canner filled with cold water.
11Water should extend 2-inches above jars. Bring water slowly to boiling.
12Process sauerkraut (pints or quarts) for 30 minutes. Makes 7 pints.
June 22, 2017
good alternative for the market kraut
not the same as of the sauerkraut jar
Looks and tastes good.
not same as the sauerkraut i get in jars from the market. but can be an alternate
could not make it to perfection
Your review ...
All fields and a star-rating are required to submit a review.
Save my name, email, and website in this browser for the next time I comment.