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Making Your Own Sauerkraut

I love to have kraut for the New Year and this is a easy way to have delicious kraut if you enjoy canning.

Cut your raw cabbage fine. Pack in your clean jars. Press down real tight with a wooden spoon. Fill the jar about half full and add 2 tsp. of salt and 1 tsp. of sugar. Continue filling the jar with the cabbage. Pour boiling water into the jar and cut through center of the cabbage with knife. Fill with water and put on a lid TIGHT.

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Store in a cool place for 5 weeks or more. Be sure and put jars on heavy paper or shallow pan. Juice will work out during fermentation. It is then ready to eat. ENJOY

By Leanna from Dayton, PA

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By guest (Guest Post)
September 7, 20070 found this helpful

How cool should the temp be?

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By guest (Guest Post)
September 8, 20070 found this helpful

I love your kraut. Thanks for all your good food and recipes over the years. Love, your daughter

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By guest (Guest Post)
September 11, 20070 found this helpful

It sounds like too much trouble but I would love to have a jar of yours when it is finished.

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March 6, 20120 found this helpful

Oh Sandra, food preservation does take effort, but it's well worth it. There's nothing like opening those jars and knowing that that food costs just about nothing, tastes delicious, and there are no unpronouncable preservatives in it. Your time is paid back in the amount of money you save. That's part of the reason we keep doing it.

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