"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sauerkraut Recipe

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This recipe for Sauerkraut, by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
CV
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 gallons white cabbage, shredded
12 one-quart canning jars
12 tsp. salt
12 tsp. sugar
caraway seed
boiling water to fill jars

Directions:
Directions:
Chop or shred enough white cabbage to fill a 3- gallon container. Do not use the outer leaves or the heart. A kraut cutter, meat slicer or a sharp heavy knife and a board will do. Sterilize 12 quart jars and lids with rubber gaskets. Fill jars with shredded cabbage, packing down gently. Add 1 tsp. salt and 1 tsp. sugar to each jar. Also, a sprinkling of caraway seed may be added if desired. Add boiling water to within 1/2- inch of the top of jars. Put the lids on loosely and place in a warm place for 5 days. Since you will be making the sauerkraut in the summer, an un-air conditioned location such as garage will be fine. Place the jars in a shallow pan or on a tray as they might run over. On the fifth day, remove the lids. Press the cabbage down in the jars; it will have floated up to the top. Fill the jars to the top with a hot solution of 2 tsp. salt to a quart of water. Screw the top on tightly to seat, and store in cool dry place. Resist the temptation to open the first jar for at least a month. It really is best to eat in the winter, baked with pork.

 

 

 

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