Cabbage (the amount depends upon how much kraut you want to make)
This is an easy way to make sauerkraut, in my opinion, right in the jar it will be processed in. I've done it and it turns out great;
Shred cabbage and pack tightly into quart jars up to 1/2 inch from the top.
Add 1 teaspoon canning salt and 1 teaspoon sugar to the top of each quart.
Pour boiling water into each jar up to the top of the kraut. Use a knife gently inserted into the jar to remove any bubbles.
Put on canning lids and screw on cap loosely, not tight. Put the jars in a sink or pan so that any bubbling water won't make a mess.
Let ferment for 24 hours.
Remove the caps, remove any scum if necessary and refil with boiling water as needed. Seal as tightly as you can with your hand.
Let ferment for 3 days. It does smell a bit, so you might want to do it in a basement, garage or spare room where it isn't too cold.
Now it's ready to process! Process the quarts for 20 minutes in a boiling water bath Store for a minimum of three weeks before eating.
Submitted By: Kim from WA on 1999-12-19