Another Sauerkraut Recipe

1. 1

   Shred cabbage.

2. 2

   Pack shredded cabbage in clean quart glass canning jars and pack down with a clean wooden spoon.

3. 3

   Add 1 teaspoon of canning salt and 1 teaspoon sugar to each quart jar.

4. 4

   Add boiling water to just cover cabbage.

5. 5

   Jars should be only partially sealed for first 3 or 4 weeks.

6. 6

   Set in a cool dark place.

7. 7

   Some juice flows out during fermentation and it will smell terrible as it ferments.

8. 8

   Refill jars after 2 weeks with brine made by adding 1 tablespoon canning salt to 1 pint water.

9. 9

   Seal tight and let fermentation continue.

10. 10

    Best kraut results when jars are kept at around 70 degrees F.

11. 11

    Takes about 4 to 6 weeks for kraut to cure perfectly.

12. 12

    Process in boiling water bath 15 minutes.

13. 13

    Start counting processing time as soon as jars are placed in actively boiling water.

14. 14

    I haven't tried this recipe, but my mom gave it to me, so I figure it should be good.

No additional tips available.