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    Sauerkraut

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    4.5

    Rate it! | Read 7 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    angelcent35's Note:

    My great Aunt shared this recipe with me after I tried to can 32 quarts of kraut one year. I lost everyone to my recipe. The next year I tried hers and everyone went crazy for it. When I open the jar my family would come running to sample it. People preparing--this is truly a great traditional-style recipe. I didn't lose a single jar this way.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash and chop (or shred) cabbage. Pack jars tightly with cabbage.
    2. 2
      Add vinegar, sugar and salt to each jar.
    3. 3
      Pour boiling water into jar to cover. Place lids on jars tightly.
    4. 4
      This will be ready to eat in about 3 weeks. Stays fresh and crisp for years. No need to seal lids--the salt preserve the cabbage, some jars seal anyways.
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    Ratings & Reviews:

    Read All Reviews (7)

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    Nutritional Facts for Sauerkraut

    Serving Size: 1 (254 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 115.5
     
    Calories from Fat 3
    27%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 850.2 mg
    35%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 10.4 g
    41%
    Sugars 16.1 g
    64%
    Protein 5.3 g
    10%
    Detailed Nutrition Values About Nutrition Info

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