Guest guest Posted September 8, 2007 Report Share Posted September 8, 2007 From the thriftyfun recipe email: Thought someone may have interest in making this. This is not my recipe. Making Your Own Sauerkraut I love to have kraut for the New Year and this is a easy way to have delicious kraut if you enjoy canning. Cut your raw cabbage fine. Pack in your clean jars. Press down real tight with a wooden spoon. Fill the jar about half full and add 2 tsp. of salt and 1 tsp. of sugar. Continue filling the jar with the cabbage. Pour boiling water into the jar and cut through center of the cabbage with knife. Fill with water and put on a lid TIGHT. Store in a cool place for 5 weeks or more. Be sure and put jars on heavy paper or shallow pan. Juice will work out during fermentation. It is then ready to eat. ENJOY By Leanna from Dayton, PA ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2007 Report Share Posted September 8, 2007 I'd be worried the jars would explode, if the lid is on tight but the juices are supposed to work out. My SIL used to make sauerkraut in big crocks, I'll have to ask her if it turned out good. I remember the fermenting smelled. Amy ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2007 Report Share Posted September 8, 2007 I can't say anything about that recipe, but when I was a kid my mom made sauerkraut for me every year. It was always so much better than any store bought kraut - plus there was the added benefit of snitching pieces out of the crock. I don't know if she even bothered keeping track of how many days it had been since she didn't eat it (come to think of it, neither did my dad), she just relied on me to tell her that it was ready! _____ On Behalf Of akfral Saturday, September 08, 2007 8:43 AM Re: Making your own Saurkraut I'd be worried the jars would explode, if the lid is on tight but the juices are supposed to work out. My SIL used to make sauerkraut in big crocks, I'll have to ask her if it turned out good. I remember the fermenting smelled. Amy ************************************** See what's new at http://www.aol. <http://www.aol.com> com Quote Link to comment Share on other sites More sharing options...
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