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made this recipe for the first time sauerkraut was great will make it this way all the time now
I've made sauerkraut in the jars before & I disagree with tightening the lids & let it ferment. That's a good way for the jars to break. I would suggest that you keep the lids loose & set in a waterproof container to catch any overflow of the juices until fermenting is done...it'll smell up the house, but that's better than busted jars & wasted cabbage & effort. Another trick is instead of putting lids on right away, stretch a clean, Unused rubber surgical-type glove over the top of the jar...as the cabbage ferments, the glove will expand & will then stop when done....you can put a ring on to hold the glove if desired.
delicious<br/>easy to make<br/>everyone loves it!!!!!
I wasn't real fond of this. Maybe it had to ferment a little longer. It tasted not quite like cabbage but not really sauerkraut either. I still think it would be better to process this in boiling water after the fermentation is over with. Sorry this just wasn't for me but I'm sure a lot of other people will enjoy this.
I will give it a star rating after the three weeks is up and I try the kraut. I am also going to try and can some if I like it and see how that turns out. Just making this today and the recipe does not say the size of jar to use so I am using the 1 liter/quarts jars as I see you referenced it in your description.
I am withholding my stars for now, as I too haven't eaten it. I think I will let it ferment for the 3wks and then store in the fridge. I am only doing one jar. Thanks for the recipe.
I won't give this any stars until I taste it, but this recipe came together easily. I don't think I'm on board with the poster's opinion of what makes for safe canning--The Ball Canning Blue Book and the FDA web information scares the living daylights out of me--but the local canning enthusiasts around me have made me more of a risk-taker. Anyway, I opted to process my jars in boiling water for 15 minutes. Not that that is necessarily safe, either. Anyway, the jars appear to have sealed just fine--once I do open and use them later this winter, I guess they'll be less crisp than the original recipe, but I think it will be fine, nonetheless. Thanks for posting. I love eliminating the whole fermenting in a clay crock and skimming foam step!!!