Super Simple Sauerkraut
Irish folks get excited for Saint Patrick’s Day because…
I am not exactly sure. I am (mostly) German and the highlight of my St. Pat’s is the crazy sale on cabbage. This year I decided to give sauerkraut a try.
You can usually depend on me to be quite the traditionalist, but my mom’s kraut recipe is super simple and doesn’t involve a crock. It took me only a little more than an hour to make twelve quarts.
You simply chop the cabbage and pack into jars, add a teaspoon each of salt, sugar, and vinegar, and fill with boiling water. Loosely screw on caps and cold pack the jars six weeks later.
This means I have six weeks to pick the perfect canner. I would really like a pressure canner so I can do beans and low-acid vegetables, but they are quite pricey. I may just have to leave it to Goodwill Karma to see what I can find.
Have you made sauerkraut before?
What kind of canner do you use?