Sauerkraut
- Reviews 5
Ready In: 672 hrs 30 mins
Serves: 12
Yields: 6 quarts
Ingredients
- cabbage
- canning salt (NOT table salt!)
- boiling hot water
Directions
- 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.
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