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Super Simple Sauerkraut

by Kayla K on March 20, 2011

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?

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{ 2 comments… read them below or add one }

1 Phyliss February 26, 2012 at 3:02 pm

What does it mean to cold pack the jar six weeks later in the sauerkraut recipe?

2 Jennielee May 6, 2012 at 1:44 am

been making frenemts for over two years now, I felt like jumping up and starting another ferment. Actually, I did. Sandor also covered making kefir, which is something I did a few times and then got out of the

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