Sauerkraut

2 ingredients
5 steps

Ingredients

  • 5 lb. cabbage, grated
  • 3 1/2 Tbsp. salt for every 5 lb. of cabbage

Directions

  1. 1
    Pack cabbage and salt in crock or jar.
  2. 2
    Put cloth over and a plate and weight down (60° to 70° temperature).
  3. 3
    Remove skum every other day for 10 to 12 days.
  4. 4
    Fill jars and seal.
  5. 5
    Water bath for 15 minutes after water comes to a boil.

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