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Home-made Sauerkraut (home-canned) Recipe

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This recipe for Home-made Sauerkraut (home-canned), by , is from Horn/Horne Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Horne
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cabbage
Salt – not iodized
Cold water
Quart canning jars

Directions:
Directions:
Chop cabbage (don’t shred). Pack quart jars tightly with cabbage. Add 1-Tablespoon Salt per jar. Add enough cold water to fill the jar. (No air bubbles left down inside jar.) Place cold seals and rings on the jars and set aside for 3 days.

After the 3 days, remove the lids, add more cold water, enough to cover the cabbage. Replace and tighten lids; in about two weeks, sauerkraut is ready!
See Note!

Personal Notes:
Personal Notes:
This should be done when the Zodiac signs are in the legs or knees for best results. Some of the other signs will cause the cabbage to rot and you will loose it.

 

 

 

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