Sauerkraut anyone?

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bob

Administrator
Staff member
#2
I eat it on rare occasion but have never made it. Is it hard? How long do you have to age it?
 

Crabbergirl

Super Moderator
Staff member
#3
Supe easy!
Wash and Shred your cabbage. Soak it in a heavy brine solution for about 2 hours. Pack and clean quart jars, I find Wide Mouth Jars are the best. Pack tightly, and cover with brine leaving 1/4 inch headspace. Place Lids on lightly. Do not tighten Lids down, the band is only to keep the lid from falling off not to tighten it down. Place on a jelly-roll pan or something to catch to overflow liquid. Age 6 to 8 weeks, adding brine as the cabbage ferments.
Process in a water bath for 20 minutes.
 


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