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Making Sauerkraut Recipe

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This recipe for Making Sauerkraut, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey Breid
Added: Sunday, March 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cabbage
Canning salt

Directions:
Directions:
Use good, sound heads of mature cabbage. For every 5 pounds of shredded cabbage, add 3 1/2 tbsp salt. Pack it down in crock or plastic pail. Cover with plastic and punch it down along the sides of cabbage. For weight - put water in a waterproof plastic bag and place on top. In about 4 weeks, it is ready for freezing or putting in jars and processing in water bath for 15 minutes.

 

 

 

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