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Sauerkraut

4 1/2 gal. packed shredded cabbage
1/2 c. salt

Work salt into cabbage, a little at a time. Work until liquid covers cabbage, then add another gallon of shredded cabbage; work a little more of the salt in. Repeat until all
salt and cabbage has been worked and liquid covers all cabbage. Place large clean cabbage leaves on top of cabbage; cover with flat plate or plastic lid.

Fill gallon plastic jug with water; set on top of plate. Press down. Put clean towel over churn; tie around securely. Check in 4 days to see if liquid still covers cabbage. Let set 3 to 5 more days until desired sourness is obtained. Heat kraut in large dishpan; bring to rolling boil. Put in hot jars; seal.

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