From Cabbage to Kraut

9 Comments / By Jo / August 26, 2009 January 6, 2013

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.

9 thoughts on “From Cabbage to Kraut”

Anita
September 8, 2009 at 11:10 am

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!

Reply
1. admin
  September 8, 2009 at 11:40 am
  
  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.
  
  Reply
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jony
March 18, 2010 at 9:32 pm

no hot water bath?

please explain:
After the six weeks cold pack the jars for 30 minutes.

Reply
1. SHARON
  January 25, 2022 at 2:36 pm
  
  What is cold pack
  
  Reply
Elaine Weinig
July 16, 2010 at 9:02 pm

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?

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mandy
May 31, 2013 at 7:14 pm

I see this is an old post but I’m drake hope you still check it. I have a question how do you do the cold packing process? Ive never done kraut but ive canned before but am lil confused cold packing 6 weeks after ( I’m guessing to let it fermet)please give me details thank you

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Jennifer
June 26, 2013 at 7:19 am

I was also unfamiliar with the term “cold pack”, so I looked it up…
http://www.ehow.com/how_5652685_cold-pack-canning.html

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carol
July 22, 2013 at 2:22 pm

I followed the directions but the liquid somehow came out of the jars. Can I add more boiling water right before I cold bath it or what shall I do?

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