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Sauerkraut Recipe

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This recipe for Sauerkraut, by , is from The Shoals Baptist Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Lynch

Category:
Category:

Ingredients:  
Ingredients:  
1 qt of chopped cabbage to 2 tsp of salt.

Directions:
Directions:
Fill sterilized quart jars with chopped cabbage and add 2 tsp salt. Fill jars with water using knife to let out air bubbles. Do not press chopped cabbage in jars too tight. Let stand for 12 hours and re-fill jars and use knife to let out air bubbles then seal. Set in warm place for 3 days. In the hot part of the summer it may be too hot to set them in the sun as they can go to working and squirt all over the place. Store in dark place. Kraut will be ready in 3 to 6 weeks.

Personal Notes:
Personal Notes:
Edith Lynch's recipe.

 

 

 

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