Homemade Sauerkraut Mess?

[coopy]

Love2cook,
Check out this months Hobby Farm Home on the web it tells you how to make sauerkraut.
YourLinkGoesHere www.hobbyfarmhome.com

 

[blurose]

Good luck with the kraut and don't forget, that crock does double duty when you want to brine pickles either sweet or sour. Multitasking, that's the ticket!

 

[Tutter]

I also use my crock for making/cooling my lye, when I make soap.

 

[punkin]

We just had kraut and weenies for supper tonight and it was last year's kraut!

My dad is 82 and makes the best kraut ever and it's pretty easy.

This is what he does:

Pack your quart jar to within 1 inch of rim.
Put 1 teaspoon salt on top.
Pour enough boiling water to cover kraut.
Put lids on hand tight.
Put in a cool, dark place.

(He does not process in a water bath or canner.)
The kraut will continue to "work" (as my dad says) so some may seep from the lid. His kraut is always crisp and white, even a year later.

 

[Tutter]

So he packs it with just cabbage first? No salt until what's put on top?

Then he puts the jars away until they are opened to eat?

There's nothing like good saurkraut!

 

[punkin]

So he packs it with just cabbage first? No salt until what's put on top?

Then he puts the jars away until they are opened to eat?

There's nothing like good saurkraut!

Yea, pack the jar with cabbage to within about 1" of the rim. Put the salt on the cabbage in the jar. It will disolve as you pour the water over it. That's it. Put in a cool, dark place (back of a closet, pantry, cellar) for about 6 weeks.

I promise, his is the best I have ever had.

 

[Tutter]

Thank you!

 

[rockytopsis]

Punkin, I have used that recipe before and just got cabbage out of the garden and am going to make some today.

 

[coopy]

Punkin,
How long will the kraut canned in the jar this way last? The way I do it now lasts for over a year. This sounds a whole lot easier. Will have to try this.

 

[punkin]

Punkin,
How long will the kraut canned in the jar this way last? The way I do it now lasts for over a year. This sounds a whole lot easier. Will have to try this.

We had some last week that we canned last year. It was still firm and white. Just make sure you keep it in a cool, dark place.