Recipe 639 - Homemade Sauerkraut
Recipe 639 - Homemade Sauerkraut
(by Shirley McNevich)
1 large head of cabbage
1 tsp. salt for each quart of sauerkraut that you make
2 tsp. white sugar for each quart of sauerkraut that you make
cold water
quart jars
Shred the cabbage and fill each quart jar until filled with cabbage to 1/2" of the top of
the jar. Add 1 tsp. salt and 2 tsp. white sugar on top of the cabbage in EACH jar. Fill
each of the jars to within 1/2" of the top of each jar (so cabbage is covered). Put the
lids on the jars and turn them tight. Continue with as many jars as you wish. Place
jars in a cool, dark area of your house for TWO MONTHS--then it's ready to eat.
Continue to:
Other Recipes:
- 527 - Fruity Jell-O
- 525 - Strawberry Jell-O Pie
- 560 - Dream Whip Pudding Cake
- 534 - Fresh Berry Cake
- 623 - Chocolate Dream Cookies
- 675 - Pecan Bundt Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
