My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, February 12, 2010

Homemade Sauerkraut-Easy

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:

Shredded Cabbage
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.

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