Sauerkraut

Sauerkraut created by gailanng

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.

Ready In:
20mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Weewah
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@Weewah
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"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."
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  1. gailanng
    Way mo bettah than store-bought.
    Reply
  2. gailanng
    Sauerkraut Created by gailanng
    Reply
  3. Weewah
    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.
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