Sometimes I will receive an email in response to our weekly newsletter from one of our readers. Last week, I had someone ask me for my sauerkraut recipe. So once I sent it to her, I also replied that it might be on the blog soon – when I had a few moments to put it up.
Those few moments are here.
I will grab these few moments before supper calls my name . . . not to mention the flowers that need watered or the dead garden plants to pull up. Those can wait.
This is for canned sauerkraut. Sometimes recipes call to ferment the sauerkraut in a crock, but this does the fermenting straight in the same jars you will can them in.
Truth is, this is one of the recipes I inherited from my lovely mother-in-law when I first got married!
- cabbage shredded
- 1 tsp sea salt
- 1 1/2 tsp cider vinegar
- boiling water
Fill each pint with shredded cabbage.
Add 1 tsp. salt and 1 1/2 tsp vinegar to each pint. Fill with boiling water.
Loosely put lids and bands on the pints. They cannot be tight!
Place the pints in a cool place for 6 weeks.
Water bath in a canner for 15 minutes.