Sauerkraut Recipe

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Ingredients:

Serving

Directions:

Pack shredded cabbage in to 1 quart canning jars.
Add 2 teaspoons canning salt (NOT table salt).
Pour boiling water over cabbage to about 1 from top.
Cap loosely and store in a cool dark place for 2 weeks.
Boil 1 pint of water and 1 Tablespoon canning salt.
Refill jars of cabbage and let sit for an addition 2 weeks.
Wipe down jars, refill with water, salt, screw caps on tightly. Put them in a water bath for 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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