Sauerkraut

From the Kitchen of Kathy Lingle of Metropolis, IL

INGREDIENTS

  • 1 (Medium) Head of Cabbage
    Water

  • 1 Tbs. of Canning Salt

INSTRUCTIONS

    Remove outer leaves from cabbage. Quarter the head and shred finely. Pack down the cabbage into a sterilized quart jar. Add 1 tbs. of canning salt to jar. Fill with cold water up to the top ½ inch of the mouth. Place a lid and screw on band tightly. Place kraut in dark, cool place to ferment for 3 to 4 days. When fermention ceases, wash outside of jars. Tighten the screw bands and process in boiling water for 15 minutes. Make sure the water covers the tops of the jars. Remove jars from the water with a lifter and set on a thick towel till cool.

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