"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Sauerkraut Home Made Recipe

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This recipe for Sauerkraut Home Made, by , is from Nauvoo Nibbles, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julia Pezley/Dotie Lange
Added: Wednesday, January 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
100 lbs. of cabbage makes aprox. 80 quarts of sauerkraut
1 tsp. table salt

Directions:
Directions:
Clean, core and shed cabbage. Fill large mouth quart jars with kraut and tap down, real good with wooden dowel stick. Add 1 tsp. salt per jar, run knife down center of jar several times, so water will go to bottom of the jars. Pour more boiling water in jar to top rim. Seal at once with kerr lids and rings. Let set in warm place, maybe outside in a shed for 4 to 6 weeks. Good to eat. DO NOT HAVE THE JARS TO STERILE. Once through the dishwater is fine. ENJOY!!!!!!

 

 

 

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