 |
Prep Time: 40320 Minutes Cook Time: 30 Minutes |
Ready In: 40350 Minutes Servings: 2 |
|
Sauerkraut Ingredients:
cabbage |
canning salt (not table salt!) |
boiling hot water |
Directions:
1. Pack shredded cabbage in to 1 quart canning jars.
2. Add 2 teaspoons canning salt (NOT table salt).
3. Pour boiling water over cabbage to about 1 from top.
4. Cap loosely and store in a cool dark place for 2 weeks.
5. Boil 1 pint of water and 1 Tablespoon canning salt.
6. Refill jars of cabbage and let sit for an addition 2 weeks.
7. Wipe down jars, refill with water, salt, screw caps on tightly. Put them in a water bath for 30 minutes.
|
|