| T O P I C R E V I E W |
| wooliespinner |
Posted - Jun 21 2013 : 2:38:05 PM
I am wanting to make kraut in quart canning jars and wanted to know the right way to do it. I have been researching on the internet and see many different way to do this. I am leary and do not want to mess up the few cabbages that managed to grow this year in my garden.
Does anyone have a tried and true recipe for this? The thing that I noticed that was varying was how much salt for each jar. The other thing was some say to refridgerate it once its done fermenting and some say to boiling water bath it. So I am very confused in which way to go.I don't want to mess this up or make us sick. Any help would be greatly appreciated.
This subject may have been covered in a thread long ago. If it has been does anyone know where that thread is at?
I really need a tried and true recipe that has worked for you.
Thanks in advance.
Linda
Raspberry Run Farm
Nubian Dairy Goats |
| 3 L A T E S T R E P L I E S (Newest First) |
| windypines |
Posted - Jun 22 2013 : 04:42:54 AM
Linda my family has done sauerkraut for many many years like that. YOu shred your cabbage, and pack it into a wide mouth quart jar. I find it easier to use wide mouth. Push it and pack it as best you can. Sprinkle one teaspoon of salt on top, and fill with cold water. Put a lid and screw a ring on. Let it sit in a dark place until it is done oozing. That is it. Sometimes I have to pry the ring off, which totally wrecks it. Then before it use the kraut I rinse it in cold water. Good luck.
Michele |
| nubidane |
Posted - Jun 21 2013 : 4:25:05 PM
Hey Linda, Kris Sherrill knows all about this. She is the fermenting queen.. Call her..
"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R. |
| gramadinah |
Posted - Jun 21 2013 : 4:11:19 PM
I have done it all the above. Letting it set in the fridge makes for a crunchy kraut the boiling water bath did turn it a bit mushy and dark. Salt is tough as it is really in my opinion is all about the water content in the cabbage. I put enough salt on it to have it taste salty but not so that you are rushing to either spit it out or need a drink of water. Kraut is the only reason I grow cabbage.
Diana
Farmgirl Sister #273 |
