Sheree's Homemade Cooking Made Easy

I plant cabbage every year so that me and my family can make kraut. We use a family recipe that has been used for over 80 years or more. This is a recipe that makes 9 pints, and it is so easy to adjust for larger or smaller quantities. You will need the following ingredients:

KrautPhoto bySheree

Recipe:

2 large cabbage heads

1/2 cup of canning salt

1/2 white distilled vinegar

1/2 gallon of distilled water

9 pint jars

9 jar rings and lids

Begin by washing your jars. You can put this kraut recipe in pints or quarts.

KrautPhoto bySheree

Mix together in a glass or stainless steel bowl the salt, vinegar, and distilled water and stir until the salt dissolves.

Next wash and core the cabbage and discard it and cut it into small pieces.

KrautPhoto bySheree

I use a food processor to chop the cabbage into smaller pieces but you can use a knife if you prefer.

KrautPhoto bySheree

When you get all the cabbage chopped up then you want to pack it tightly into each jar leaving 1 inch head space.

KrautPhoto bySheree

Then pour the vinegar mixture over the cabbage.

KrautPhoto bySheree

Take a butter knife or a wooden kabob stick and go around the whole jar taking out all the air bubbles.

KrautPhoto bySheree

Then go back and fill each jar up to the 1 inch headspace.

KrautPhoto bySheree

Place a lid and a ring on these jars and wipe them clean

Store these jars in a container that does not leak as this kraut will work off and some of the liquid may escape. The kraut needs to be stored for 6 weeks so that it has time to pickle. Enjoy!

Note: You can use old can lids and rings that you may have if you can, because this kraut does not seal in a jar and the rings will rust as the kraut works off.

We like to use this to make kraut and weiners or just fried in a skillet with pinto beans and potatoes. You can eat this fresh from the jar or fried up in a skillet.

Please Caution: Before eating any home canned products make sure they smell and look good. If you have canned a recipe that seals, make sure the seal is still intact.