Check out the photo and see what 6 heads of cabbage made…well six heads of cabbage and a little hard work…
19 quarts of sauerkraut!
I tried this method of making kraut last March when cabbage was on sale over St. Patrick’s Day. The results were wonderful, so I planted extra cabbage in the garden so I could make more.
The recipe is from an Amish cookbook…
In case you want to give it a try, here’s the recipe.
Cut up cabbage very fine and pack into jars. Punch a hole down through the center. In the hole put 1 t salt, 1 t sugar and 1 t vinegar. Fill the jar with boiling water. Loosely put lids on the jars…then let them sit for 6 weeks. After the six weeks cold pack the jars for 30 minutes.
The kraut is wonderful! Check back later in the week and I’ll give you a recipe for our family’s favorite way to eat kraut.
I’ve been thinking about trying to make some sauerkraut. This recipe doesn’t sound that hard, so I might just give it a try!
It is actually a really fast process. I made a lot last year when cabbage was a penny a pound for St. Patrick’s Day. It’s nice because I wasn’t actually sealing the jars until six weeks later. By then I won’t mind the extra heat in the kitchen.
no hot water bath?
please explain:
After the six weeks cold pack the jars for 30 minutes.
I make kraut the old way – cut it into a crock, work it with salt and let it sit at least 4 weeks. The idea of adding sugar and vinegar just strikes me wrong. Kraut according to my German ancestry is cabbage and salt – that’s it. Why vinegar and sugar?