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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Kraut (in jar) Recipe

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This recipe for Kraut (in jar) is from The Luther-Taylor Family Cookbook Project, 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:  
coarse canning salt
sugar
Directions:
Directions:
Core and shred the cabbage.

Sterilize jars and pack the cabbage in jars with wooden spoon to 2 inches from the top. In each jar use 1 tbsp. course canning salt and 1 tsp. sugar.

Fill each jar with well water or distilled water of which has been boiled and cooled to just warm.

Put lids to just snug but not tight as some juice and gas will leak out.

Place kraut in warm place and allow to ferment which will take from 2 to 4 weeks. Kraut will turn a milky color then will clear up. When kraut has cleared, tighten lids and place in cool place.

Note: City water may be used but Kraut will not be as crisp and it takes on a yellow cast.
Preparation Time:
Preparation Time:
2-4 weeks
Personal Notes:
Personal Notes:
Grandma Katie would make this all the time and always had Kraut on hand.

 

 

 

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