Description:
Always a favorite at family reunions! This recipe is in my uncle's words ...
Ingredients:
Cabbage (firm heads), freshly picked
Kosher style salt
Hot water
Jars and lids
Directions:
Cut up cabbage as if for slaw. If not fine enough, chop to suit. Pack cabbage tightly in sterilized jars. Add 1 tablespoon salt per quart jar. Fill the jar with boiling water. Cover lightly by doubling waxed paper and secure with outer jar ring. Let cabbage work for 3 weeks in a cool, dark place (50 - 70 degrees). After 3 weeks add 1 teaspoon salt. Fill with hot water. Seal with canning lids. Process in hot water bath for 20 minutes. Allow to cool and store. If properly sealed will keep indefinitely.
Hi Lisa, I found your post in the Multiply updates and when I saw it was a recipe for sauerkraut I had to take a peek. My husband's mother used to make her own sauerkraut. I think she put shredded cabbage and salt into a big crock, put a heavy plate on top of the cabbage to weigh it down, then covered it with a wooden lid and let it ferment for weeks. When it was finished she canned it in a hot water bath like your Uncle Art does. I've never had home made sauerkraut, but my husband says it's better than most commercial sauerkraut. Thanks for your post. Sharon
ReplyDeleteSharon, thanks for stopping by!! I have to agree with your husband, there's nothing better than homemade sauerkraut!!! Hugs!!
ReplyDeleteI LOVEs me some Sauerkraut!
ReplyDeleteJill, and this is the bestest recipe! Simple but ohhhhhhh, so good!! Uncle Art passed away two years ago. Sure miss his sauerkraut! Hugs!
ReplyDelete