Yesterday I finished shredding rest of my cabbage patch which was nine heads in all to make kraut. I packed it in a five gallon crock. I will let it set in there covered in the dark for 7 to 10 days then can it. I also have a batch going in the jars already. You use 1 tablespoon salt and 1 teaspoon sugar to each quart. Pour boiling water over, cover and let work for 7 to 10 days. Drain and then add fresh hot water. Can in a pressure cooker. I think you still have to wait 6 weeks before you begin to eat it. I love homemade kraut so much better than the store bought which is so vinegary for me.
Any kraut makers? How do you do it?
Sauerkraut
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