Homemade Sauerkraut
Homemade Sauerkraut is an easy dinner. Made with 12 heads cabbage and 1/4 c. salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π¨βπ³ Instructions
Wash cabbage well and drain.
Cut in half and decore.
Slice cabbage into very thin slices.
Mix salt with cabbage.
Pack very tightly (stomp) into a 3 gallon stone jar.
Make sure juice (water) is above cabbage 1/2 inch.
Invert plate on top of cabbage to weight it under water so as not to float.
Cover jar with cloth. Let stand for 5 days.
Taste for sourness (if not enough, let sit a couple more days).
Put into large pot and bring to a boil.
Place in glass jars with seals and lids to can.
π· Perfect Pairings
Complete your meal with these
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