639 - Homemade Sauerkraut
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
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639 - Homemade Sauerkraut
(by Shirley McNevich)
1 large head of cabbage
1 tsp. salt for each quart of sauerkraut that you make
2 tsp. white sugar for each quart of sauerkraut that you make
cold water
quart jars
Shred the cabbage and fill each quart jar until filled with cabbage to 1/2" of the top of
the jar. Add 1 tsp. salt and 2 tsp. white sugar on top of the cabbage in EACH jar. Fill
each of the jars to within 1/2" of the top of each jar (so cabbage is covered). Put the
lids on the jars and turn them tight. Continue with as many jars as you wish. Place
jars in a cool, dark area of your house for TWO MONTHS--then it's ready to eat.
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