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HOMEMADE SAUERKRAUT 1 small (1 lb.) green cabbage, shredded fine (about 6 c.) 2 tsp. salt Combine cabbage and salt in large bowl. Let stand 10 minutes or until cabbage starts to get limp and some liquid is released. Press all the cabbage tightly into 1 pint canning jar and add cabbage liquid. Press cabbage down to submerge, then top with wad of crumbled waxed paper to hold cabbage under liquid. Cover jar with lid, then screw loosely with band (do not close tightly). Place jar in glass bowl or other nonmetal container and let stand at room temperature 8 to 10 days or until fermentation stops. Some liquid will rise out of jar. Always keep cabbage under liquid. Press down and add another wad of wax paper to keep submerged. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |