which I have never done before but I found a easy, simple recipe that I put together today. In about 2 months we will see what it tastes like. Sauerkraut Shredded cabbage stuffed tightly into quart jars (number depends on how much cabbage you shred) To each jar add 1 tablespoon each ... Sugar, Canning Salt and Vinegar. Fill jars to top with boiling water, seal, label and store for 1-2 months.
Toni, Doesn't it start to ferment? I would be thinking it may explode if the jars are sealed tightly.
I don't know, I got the recipe from a friend a few years ago. Her mom made it whenever they had more cabbage than they could eat before it went bad. Guess I'll find out in a few days or weeks. I did go back and put each jar in a baggie, maybe if they do it will catch most of the spew.
Toni, keep us posted on this project; I've been doing some research relative to making sauerkraut.. My thinking, purpose was a search for ways to preserve cabbage which is easy to grow, very nutritious, and good for you.. Hank
That vinegar should kill the bacteria that causes the cabbage to ferment I would think. Boiling water starts to cook it. Odd way to make it. I just do the traditional way,, salt and cabbage.
Toni, Did your project turn out? I was just reading a fermenting recipe and it reminded me of your recipe....
