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Saukerkraut (Made in Jars) Recipe

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This recipe for Saukerkraut (Made in Jars) is from The Intelligencer Cookbook Recipes, 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:
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Ingredients:  
Ingredients:  
See below.
Directions:
Directions:
Remove outer leaves of firm heads of cabbage, core and shred finely into a large bowl. To each 2 quarts of cabbage, add 1 tbsp. pickling salt and 1 tbsp. sugar. Mix well and leave overnight so that a bine will form. Pack cabbage and brine into sterilized jars. Set jars in a large pan that will catch any brine that runs over top. Adjust tops of jars and allow cabbage to become fermented in a warm room. This takes about 4 weeks. As water evaporates from jars, fill them with cold water. Before storing tighten jar tops. This sauerkraut does not need processing as in the crock method. Store in a cool place. It will keep several months.

 

 

 

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