Sauerkraut
This Homemade Sauerkraut preserves shredded cabbage in jars with a boiled sugar-vinegar brine diluted with additional water. After two weeks in a cool, dark place, the cabbage is ready for salads, sides, or cooked German dishes.
π¨βπ³ Instructions
Pack the shredded cabbage tightly into clean jars.
Boil the sugar, vinegar, and 1 quart water together to make the brine.
Turn off the heat and add the remaining 3 quarts water.
Pour the brine over the cabbage, leaving it covered.
Put lids on the jars and store them in a cool, dark place for 14 days.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment