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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Homemade Sauerkraut Recipe

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This recipe for Homemade Sauerkraut is from Our Families Cooking with Love, 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:  
Small Batch:

5 lbs cabbage
3 1/2 T canning salt

Large Batch:

25 lbs cabbage
1 c canning salt
Directions:
Directions:
Finely shred cabbage; place in a large container and sprinkle salt over cabbage and mix well with hands. Mix until juice begins to form.

Pack in jars, pints or quarts; pack solid until juice covers cabbage to top of jar. Wipe the rims and partly seal jars, not tight.

Set in an enamel pan or tray. Let ferment until bubbles stop forming; about 10 days. If liquid does not seem high enough in jars, make a weak brine and top off.
Brine: dissolve 2 tbsp canning salt in a quart of water.

Process jars in a hot water bath; with a rolling boil process for 30 minutes. Remove to a towel and cool quickly, then store in a cool dry place.

The hot water bath stops the fermenting so the sauerkraut will not be too sour and sharp.

 

 

 

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