Homemade Sauerkraut

Submitted by Lali8752

"I was raised on store bought kraut. Once I tried this, I was "hooked". This is by far better than ANY store bought Kraut"

 

• Ready In: 1hr
• Ingredients: 4
• Yields: 12 Quarts approx.

ingredients

• 946.0 ml water
• 236.59 ml salt
• 473.19 ml vinegar
• 6 head cabbage, shredded

directions

1. Heat all of the above ingredients except cabbage.
2. Shred cabbage (a cake pan full at a time), pack cabbage in jars as tight as you can.
3. Pour hot liquid over making sure to"burp" out any air bubbles.
4. Wipe rim of jar and put lid on.
5. Keep out of direct sunlight and preferably in garage, it will take 1 1/2-2 months to ferment.

Reviews

[Shannon Donelson]

Very good flavor! My family really enjoyed this with a pork roast and mashed potatoes.

 

[Lynn302]

I always make ths sauerkraut and is fantastic!! Other than being messy to make it is very easy. I usually make about 15 quarts and it keeps forever! I just used a quart I found that is at least 3 yrs old. Rinse it well before cooking and I usually fry mine up with diced bacon and onions sauted in a fry pan. We love it!!

 

[Lexxxidog]

I made 12 quarts last year and 40 this year. Hope the ones this year are as good as the ones I made last year. This is a great recipe. A.Wood

 

[Julie S.]

So disappointed. This is the first year I have grown cabbage in my garden and I wasted three large heads on this recipe. It was so salty I had to throw it out. It also turned brown. Don't waste your time or cabbage on this.

 

[CareyLee]

I was so disappointed.. i was hoping this would work out but it was too salty and the "kraut" turned somewhat brownish. I tried rinsing it and it was still way to salty :-( Didn't have a good flavor at all