• salt - 1 c
  • water - 1 gal
  • vinegar - 1 c
  • cabbage - 1 item

How to make sauerkraut:

Remove and discard outer leaves from firm, mature heads of cabbage. Wash and remove cores. Shred cabbage with shredder or sharp knife. Pack into clean jars, pressing cabbage down very firmly with wooden spoon as firm as possible. Heat vinegar, salt and water. Pour over cabbage. Be sure juice covers cabbage. Screw on caps and set in cellar. This does not seal. Ready to use in a few weeks. This is very good and crisp.

Recipe categories: Vegetables, German, European.

Average rating: 3.3 of 5, total votes: 7
Cook. Time: PT672H30M
Total Time: PT672H30M

Cause of complaint:

Related ingredients:
sugar, beaten egg, potatoes, white vinegar, head cabbage, chopped, bunch broccoli, 20 oz, head fresh broccoli, medium-size potatoes, hot beet juice
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