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Canned Sauerkraut

Author Kendra

Ingredients

  • cabbage shredded
  • 1 tsp sea salt
  • 1 1/2 tsp cider vinegar
  • boiling water

Instructions

  1. Fill each pint with shredded cabbage.

  2. Add 1 tsp. salt and 1 1/2 tsp vinegar to each pint.  Fill with boiling water.

  3. Loosely put lids and bands on the pints.  They cannot be tight!

  4. Place the pints in a cool place for 6 weeks.

  5. Water bath in a canner for 15 minutes.