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.