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.
- Ready In:
- 20mins
- Serves:
- Yields:
- Units:
1
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ingredients
- shredded cabbage
- 1 teaspoon salt
- 1 teaspoon sugar
- boiling water
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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