makes her sauerkraut his way and it is excellent.
I put up 8 quarts this afternoon in less than a hour. What a piece of cake it was.
They need to ferment in a dark cool place for a month and then I can try it. The problem with most sauerkraut is that it is so high in sodium.
Anyway here is the recipe in case you would like to try it!!!
Directions:
Stuff a hot quart jar with shredded cabbage. Push down tightly. Make sure the neck is clear of cabbage.
Put in the jar:
1 teaspoon canning salt
1 teaspoon sugar
1 teaspoon vinegar-I used Apple cider vinegar.
Fill to the neck with boiling water
Seal with a hot lid, and of course the ring
Put in a dark cool place for a month.
You can put the jars in a hot water bath for 20 minutes, but P. Allen Smith said it was not necessary.
Anxious to give it a try in a month. I want to make some "Reuben: Sandwiches. If this turns out you will see a recipe on my blog very soon for Reuben Sandwiches.
Yummy Yummy!!!
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