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Homemade Sauerkraut - Dag - 08-22-2010
Fill one quart canning jar with shredded cabbage.
add one table spoon salt and vinegar.
Fill with water to about 1/2" from the top.
put lid on loosely. (yes the lid may bulge) (or leave the lid off and set on news paper in cool dark place)
store in cool dark space for 6-8 weeks
add you favorite spices (keeping salt) to give it a spin.
Regards,
Dag
RE: Homemade Sauerkraut - Twitchin Kitten - 08-22-2010
Only one Tbsp vinegar? Does the cabbage break down and create more liquid? This is too easy and we eat a lot of Sauerkraut. I'm going to give it a whirl!
Hope you don't mind but I corrected your spelling on the title.
RE: Homemade Sauerkraut - Dag - 08-22-2010
(08-22-2010, 06:35 PM)Twitchin Kitten Wrote: Only one Tbsp vinegar? Does the cabbage break down and create more liquid? This is too easy and we eat a lot of Sauerkraut. I'm going to give it a whirl!
Hope you don't mind but I corrected your spelling on the title.
Oops. fill the rest of the jar with cold water. Sorry, I like Labatt.
And for the spelling NP i'm a english major..
RE: Homemade Sauerkraut - Twitchin Kitten - 08-22-2010
Well since that was Polish you're forgiven.
Don't mind me, I'm a Brooklyn, NY major. I write like I speak!
I'll add the water bit to the first post for you.