Easy to make.
Put shredded cabbage in sterilized quart jar. Add a scant 1 1/2 tablespoon of pickling salt. Fill jar to 1/4 inch of top with cold water. Set aside on newspaper for 3 to 4 days.
After fermentation stops, wash outside of jars and place in hot water bath for 15 minutes, counting from the time you first set jars in actively boiling water.
By Liz from Bisbee, AZ
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I would like a recipe(s) to improve the taste of plain sauerkraut.
By Linda from Bloomington, IL
My mom used to put a few tablespoons of brown sugar in it. Or you could put a couple of teaspoons of whole fennel seed as well. (05/25/2010)
Not sure if this would be to your liking but GGVi just posted this one last month :-)
Enjoy. It's so good and easy. (05/26/2010)
Some good ideas here. I happen to LOVE sauerkraut and it's so good for you. (05/26/2010)
We add caraway seeds to sauerkraut. It also aids in the digestion. (05/26/2010)
Here's one to "doctor up" sauerkraut. Good for hot dogs or sausages.
Excellent for summer side dish: Sauerkraut Salad
I just drain it and add more water, a teaspoon sugar, and some bacon drippings. It really improves the taste and is not so sour. My 94 year old mother that passed away 8 years ago, always made sauerkraut this way. You don't have to use a lot of bacon drippings, just enough to add to the taste.
By Pat in GA
Without draining the sauerkraut, I add a small can of tomato sauce. It cuts some of the sourness. (11/23/2010)