"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sauerkraut, by Laura Breid, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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.
Leave sit for a month and make sure you use canning salt.
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