Anyone make their own and have a recipe to share?
June 19, 2009 at 4:15 am
#1241855
sauerkraut
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June 19, 2009 at 4:56 am #785093
All you do is wash & shred tea cabbage then add salt. I put a layer of cabbage in a glass jug and sprinkle canning salt, another layer & salt etc until it fills the jar. Keep smashing down on the cabbage as the salt draws out the juice. I think it takes about a tablespoon of salt per quart. Gallon jars work well if you have them. Cover with plastic wrap, do not seal tight with a lid. Takes 2-3 weeks to ferment out. Transfer to meal sized containers and freeze or put in a mason jar with a rubber ring & zinc cap.
June 19, 2009 at 11:33 am #785171Hey Miller! I will be up at the cabin with brats this weekend…hint…hint…
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