Another Sauerkraut Recipe

Total Time: 1008 hrs 15 mins Preparation Time: 1008 hrs Cook Time: 15 mins

Ingredients

• cabbage
• canning salt
• sugar
• water

Recipe

• 1 shred cabbage.
• 2 pack shredded cabbage in clean quart glass canning jars and pack down with a clean wooden spoon.
• 3 add 1 teaspoon of canning salt and 1 teaspoon sugar to each quart jar.
• 4 add boiling water to just cover cabbage.
• 5 jars should be only partially sealed for first 3 or 4 weeks.
• 6 set in a cool dark place.
• 7 some juice flows out during fermentation and it will smell terrible as it ferments.
• 8 refill jars after 2 weeks with brine made by adding 1 tablespoon canning salt to 1 pint water.
• 9 seal tight and let fermentation continue.
• 10 best kraut results when jars are kept at around 70 degrees f.
• 11 takes about 4 to 6 weeks for kraut to cure perfectly.
• 12 process in boiling water bath 15 minutes.
• 13 start counting processing time as soon as jars are placed in actively boiling water.
• 14 i haven't tried this recipe, but my mom gave it to me, so i figure it should be good.