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KRAUT Recipe

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This recipe for KRAUT, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
GREATMA NIDEY
Added: Tuesday, January 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
40 lbs finely shredded cabbage
1 lb salt

Directions:
Directions:
Pack in jar. Cover with cabbage leaves and an inverted plate. Place weight heavy enough to cause brine to cover cabbage leaves. Scum should be removed and cabbage leaves rinsed often. Let remain at approximately 60 temperature until kraut is made. Can or freeze.

 

 

 

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