"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Homade sauerkraut Recipe

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This recipe for Homade sauerkraut, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patrick English
Added: Wednesday, January 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 lbs. of shredded cabbage for every gal. you want to make
uniodized salt
1 can of beer I prefer Bud light but it dosen't matter

Directions:
Directions:
Place 4 in. shredded cabbage in crock, 1/2 can of beer optional dosen't change taste but yeast in beer makes it work in 1 week and sprinkle in tsp. of salt. Tamp down easy just bruise don't cut or crush till tight or see juice. Keep adding one 4in. layer at a time,1tsp. salt and tamp. Tasting to make sure not to salty. Remember you can always add salt when cooking or eating.Fill crock
till 2 to 3 in. from top. Place a few saved leaves of cabbage on top like cheese cloth. Place a plate or cut boards in 1/2 circles size of crock. Put 2 wooden slats across them and then a gal. water jug ontop. Let stand 1 week up off floor in warm furnace room then clean off top. You can now bag and freeze,can or place crock in cold area till spring keeping weight on it letting out water till juice is just touching boards.

Preparation Time:
Preparation Time:
1 week w/ beer 5-6 wks. w/out
Personal Notes:
Personal Notes:
Teresa made me put this one in too.

 

 

 

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