Sauerkraut

5 ingredients
4 steps

Ingredients

  • 1 large head of cabbage
  • 2 teaspoons white vinegar
  • 2 teaspoons sugar
  • 1 teaspoon pickling salt
  • boiling water

Directions

  1. 1
    Wash and chop (or shred) cabbage. Pack jars tightly with cabbage.
  2. 2
    Add vinegar, sugar and salt to each jar.
  3. 3
    Pour boiling water into jar to cover. Place lids on jars tightly.
  4. 4
    This will be ready to eat in about 3 weeks. Stays fresh and crisp for years. No need to seal lids--the salt preserve the cabbage, some jars seal anyways.

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