Another Sauerkraut Recipe



  1. cabbage
  2. canning salt
  3. sugar
  4. water


  1. Shred cabbage.
  2. Pack shredded cabbage in clean quart glass canning jars and pack down with a clean wooden spoon.
  3. Add 1 teaspoon of canning salt and 1 teaspoon sugar to each quart jar.
  4. Add boiling water to just cover cabbage.
  5. Jars should be only partially sealed for first 3 or 4 weeks.
  6. Set in a cool dark place.
  7. Some juice flows out during fermentation and it will smell terrible as it ferments.
  8. Refill jars after 2 weeks with brine made by adding 1 tablespoon canning salt to 1 pint water.
  9. Seal tight and let fermentation continue.
  10. Best kraut results when jars are kept at around 70 degrees F.
  11. Takes about 4 to 6 weeks for kraut to cure perfectly.
  12. Process in boiling water bath 15 minutes.
  13. Start counting processing time as soon as jars are placed in actively boiling water.
  14. I haven't tried this recipe, but my mom gave it to me, so I figure it should be good.