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 crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
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
/970153-eeb17c04eaf04b90935503aeaebc5d40.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment