Categories: pickles, relishes

Ingredients

• 5 lbs. thin-sliced cabbage
• 3 Tbsp. pure granulated salt

Directions

1. In a large pan, sprinkle salt over shredded

2. cabbage. Mix well. Allow salted cabbage to stand until slightly wilted. Pack salted Scrcabbage into a cock or glass container. Firmly press cabbage until juice covers shredded cabbage. Place a water-filled plastic bag on top of cabbage to keep it down under juices and to seal out air. Let ferment at room temperature 5-6 weeks.

3. To can: Heat sauerkraut to simmer. Pack into hot canning jars, leaving 1/2" headspace. Screw lids in place. Place in a boiling water bath 15 minutes for pints, 20 minutes for quarts. Remove jars and let cool on wire racks.

Email to a friend | Print this recipe | Back