Prep 15 mins
Cook 5 mins
Grandma adapted her old-timey recipe to make krout by the jar. When I was a kid we'd shred cabbage by the wash-tubs full outside under a walnut tree in the back yard. This is a short and sweet way to make delicious crisp krout by the quart or pint jar.
- Discard limp outer leaves of cabbage, or any that are marred or dirty.
- Shred your cabbage using an old fashioned krout cutter, it gives an authentic long shred that is best for krout.
- Pack plain cabbage into a pint or quart jar according to your preference. And by pack - I mean put some cabbage in the jar, then turn a wooden spoon, or a spatula or some such, upside down and cram that cabbage in as tightly as you can while filling the jar up.
- When the cabbage is packed to the neck of the jar dump in 1 heaping teaspoons salt and 1 heaping teaspoons sugar for a QUART jar.
- Use heaping 1/2 teaspoons salt and sugar for a PINT jar.
- Fill the STERILE jar with boiling water to within 1" of the rim and quickly cap with a STERILE new seal and ring.
- Turn upside down and let cool completely where air can move around the jar.
- This krout is NOT SWEET. The sugar aids in fermentation.
Way mo bettah than store-bought.