Click for Cookbook LOGIN
"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Home-made Sauerkraut (home-canned) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Home-made Sauerkraut (home-canned) is from Horn/Horne 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
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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

1039W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!