Homemade Sauerkraut #2 Recipe

Ingredients
  • 5 pounds cabbage, cored and finely shredded
  • 3 1/2 tablespoons canning salt
  • Cold water
Directions
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 Swiss Rolls
Rating of 5 out of 5.0 stars
applesauce
baking soda
butter
cocoa powder
eggs
Sauerkraut and Dumplings
Rating of 5 out of 5.0 stars
baking powder
eggs
flour
milk
salt

Homemade Sauerkraut #2 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com