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Making Sauerkraut Recipe

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This recipe for Making Sauerkraut is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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