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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

SAUERKRAUT IN THE JAR Recipe

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This recipe for SAUERKRAUT IN THE JAR is from A Taste of Tradition 2nd Edition, 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:  
3 medium or large heads of cabbage
Boiling water
Salt
Directions:
Directions:
Shred or chop cabbage. Pack into hot pint or quart jars. For pint jars, put ½ teaspoon salt on top of the cabbage. For quart jars, 1 teaspoon salt. Fill to ½ inch from top of the jar with boiling water (water should be boiling at all times). Close with self-sealing lids. Kraut should be ready in about two to three weeks. About 9 pints of kraut.
Personal Notes:
Personal Notes:
Alvah and her son Bob would make churns of kraut each summer. It was so much fun to see them working together in the kitchen. Bob made Alvah and Judy a very special tool to shred the cabbage easier. (Made at Strawn Precision Sheet Metal Shop, Gurley, AL)

 

 

 

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