Best Sauerkraut

1. 1

   Do not use plastic.

2. 2

   Use a 5-gallon crock or glass jar.

3. 3

   Chop cabbage, onion and peppers.

4. 4

   (Wear gloves to protect hands from peppers.)

5. 5

   Place cabbage, onion and peppers in crock.

6. 6

   Repeat the chopped vegetables and put in crock, until crock is full.

7. 7

   In a gallon glass jar, mix vinegar and salt.

8. 8

   Fill jar with water. Pour over cabbage.

9. 9

   Make this solution and pour over cabbage until it is completely covered.

10. 10

    Weight the cabbage down with a plate (not plastic).

11. 11

    Set a quart jar of water on top of plate; cover with a clean cloth.

12. 12

    Let stand 7 to 10 days, or until it stops working.

13. 13

    Skim scum off as needed.

14. 14

    Pack into clean canning jars. Seal; cook for 10 minutes in boiling water bath.

* Per serving · 4 servings · Values may vary.

No additional tips available.