Homemade Sauerkraut #2 Recipe

  • 5 pounds cabbage, cored and finely shredded
  • 3 1/2 tablespoons canning salt
  • Cold water
Sprinkle cabbage with salt. Mix well. Let stand 30 to 60 minutes. Put in churn or crock. Fill with cold water to cover. Cover with lid or tie on clean white cloth. Set in cool place. Keep cabbage covered with brine. To add, mix 1 1/2 tablespoon salt to 1 quart water. Kraut will be ready to can in about 6 weeks, skim weekly. Makes about 7 pints.
Similar Recipes

Homemade Sauerkraut #2 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com