Copyright © 2014 The FOURnet Information Network. All rights reserved.

QUICK AND EASY SAUERKRAUT 
5 large heads cabbage
salt
white vinegar
Canning jars (qts.)
sterile lids and rings
1 pot boiling water

Cut cabbage and fill the jars. Pour the boiling water in jars until full. Put 1 tsp. of salt and 1 tbsp. of vinegar in each jar. Seal the jar with the lid rim. Let sauerkraut ferment for 6 weeks. When the bubbling has stopped, it indicates that the fermentation period has finished.

Process the sauerkraut in a boiling water bath canner for 15 minutes.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s