Monday, September 03, 2007

#639 - Homemade Sauerkraut

(by Shirley McNevich)

1 large head of cabbage
1 tsp. salt for each quart of sauerkraut that you make
2 tsp. white sugar for each quart of sauerkraut that you make
cold water
quart jars

Shred the cabbage and fill each quart jar until filled with cabbage to 1/2" of the top of the jar. Add 1 tsp. salt and 2 tsp. white sugar on top of the cabbage in EACH jar. Fill each of the jars with cold water to within 1/2" of the top of each jar (so cabbage is covered). Put the lids on the jars and turn them tight. Continue with as many jars as you wish. Place jars in a cool, dark area of your house for TWO MONTHS--then it's ready to eat.

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