I love to can, preserve and dehydrate, and cabbage is a year-round vegetable. The easiest recipe in the world. You will never buy sauerkraut again. People who don't like sauerkraut love this. Heaven only knows where I found this recipe, it's written on that famous yellow legal pad with the grease stains. I make several batches of this a year. If you don't make this for any other reason than to make the Sauerkraut Salad or put on hot dogs, it's worth the little bit of effort.
Homemade Sauerkraut - Easy
Per Pint Jar:
1 teaspoon pickling salt
1 teaspoon sugar
1 teaspoon white vinegar
Distilled water (make sure it's distilled water)
The number of jars will depend on the size of the cabbage. Shred cabbage, I use a knife, cut maybe 1/8-inch shreds, don't get it too fine. Pack cabbage in sterilized and cooled pint jars. Don't use quarts, it doesn't work as well. Add salt, sugar and vinegar. Add distilled water, leaving about 1- inch head space. Remove bubbles by sliding a stainless steel knife around the edges inside the jar. Cap jars (Mason jars). Will be ready in about 3 - 4 weeks.