Prep 672 hrs
Cook 30 mins
- Pack shredded cabbage in to 1 quart canning jars.
- Add 2 teaspoons canning salt (NOT table salt).
- Pour boiling water over cabbage to about 1" from top.
- Cap loosely and store in a cool dark place for 2 weeks.
- Boil 1 pint of water and 1 Tablespoon canning salt.
- Refill jars of cabbage and let sit for an addition 2 weeks.
- Wipe down jars, refill with water, salt, screw caps on tightly. Put them in a water bath for 30 minutes.
With sauerkraut, the salt prevents the growth of undesireable bacteria. The bacteria native to the cabbage is tolerant of the particular salt level used. This bacteria "eats" the sugars present in the cabbage and turns them into lactic acid. The lactic acid is what does the pickling and gives the sauerkraut its "sauer".
Yes Risë, the salt is all that's needed. And it does come out "sauer"
I just rated this recipe 5 stars, & then realized that I probably should had added that I made a small portion of the recipe & did not do the waterbath at the end but just put the product into the fridge. It stayed crisp, which is what I wanted. I find most "store-bought" sauerkraut nowadays is limp & fairly tasteless. Thanks a million BarbaraK.