1/1 Photo of Sauerkraut
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.
My Private Note
Units: US | Metric
- 1Discard limp outer leaves of cabbage, or any that are marred or dirty.
- 2Shred your cabbage using an old fashioned krout cutter, it gives an authentic long shred that is best for krout.
- 3Pack 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.
- 4When 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.
- 5Use heaping 1/2 teaspoons salt and sugar for a PINT jar.
- 6Fill the STERILE jar with boiling water to within 1" of the rim and quickly cap with a STERILE new seal and ring.
- 7Turn upside down and let cool completely where air can move around the jar.
- 8This krout is NOT SWEET. The sugar aids in fermentation.
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Nutritional Facts for Sauerkraut
Serving Size: 1 (0 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 8.1
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1162.7 mg
- Total Carbohydrate 2.1 g
- Dietary Fiber 0.0 g
- Sugars 2.1 g
- Protein 0.0 g