"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Sauerkraut Recipe

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This recipe for 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:  
Laura Breid
Added: Monday, March 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Cabbage
Water
Canning salt
Vinegar

Directions:
Directions:
Fill jars with shredded cabbage to within 1 inch of top of jar. Add 1 tsp canning salt, 1 tsp sugar and 2 tbsp white vinegar to each jar. Fill to within 1 inch with cold tap water. Should be ready in about 2 weeks. Jars should seal by themselves or to make certain of sealing, use hot water bath.

Number Of Servings:
Number Of Servings:
Fast
Personal Notes:
Personal Notes:
Leave sit for a month and make sure you use canning salt.

 

 

 

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