Recipe: 12 Sauerkraut Recipes

Have fun.

Joe

SAUERKRAUT

Cut cabbage on cabbage cutter. Place a small amount in quart jar. Stomp down in jar using a wooden spoon handle. Keep adding cabbage and stomp down hard. To each jar, add two tablespoons of plain salt. When jar is full, add enough hot water to fill jar completely. Place on jar rubber and zinc lid-do not tighten, let stand on tray. It will ferment for several days. When it is no longer fermenting, remove lid, add enough cold water to fill jar and screw lids tightly. Process in boiling water bath for 30 minutes.

OLD FASHIONED SAUERKRAUT
1 firm head of cabbage
Dill (if desired)
1 tsp. pickling salt or free running salt (not iodized)
Start with a good, firm head of cabbage. Make it in the dark moon. It keeps white and firm. (Go by calendar in almanac. When the little old moon is solid black, that's the dark moon.) Otherwise, it won't be firm, crisp and white. Cut cabbage in half; remove core and slice or shred cabbage very fine. Stuff into sterilized jars (pints or quarts). Pack kraut in the jar nice and tight, but not too tight, just so you can push on it and it is springy.

SAUERKRAUT

Per quart jar: Pack in shredded cabbage as tight as possible. On top of cabbage: 1 tsp. sugar 1 tsp. white vinegar Pour boiling water over cabbage and seal. Store in cellar with grocery sacks under jars and over top of jars. You want jars to be completely covered with sacks. Let stand about 6 months before using. It has to have time to ferment.
NOTE: Do not use iodized salt!!!!!!!!!!!!!!!!!!!!!!!

SAUERKRAUT

Wash, quarter and shred heads of cabbage. Put into quart jars and pack tightly until full. Add 1 teaspoon salt and 1 teaspoon sugar to each jar. Fill each jar to the top with boiling water; put lids on loosely. Cover with rug or old blanket and store in a cool dark place. After 2 weeks make more liquid, using 1 quart warm tap water and 2 tablespoons salt. Open jars, punch hole through middle of kraut with the end of a wooden spoon. Pour liquid in the hole until jar is filled. Put lids on tightly and cover 4 more weeks. Kraut is ready at the end of this time.

SINGLE JAR SAUERKRAUT

Place shredded cabbage in quart jar, press down gently. Add 1 teaspoon salt and 1 teaspoon sugar to each jar and fill the jar with hot water. Screw the top down tightly. In a few weeks the kraut will be ready to eat.

CANNED SAUERKRAUT

Cut cabbage fine like for frying. Pack into clean jars. Don't pack to tightly. Add 1 teaspoon salt to quart cut cabbage. Run a knife down side can. Pour boiling water over cabbage until can is full. Add hot lids and seal. P.S. Don't cut over a head cabbage at a time and not bruise the cabbage. It will ferment in a few days. Don't throw away thinking its spoiled.

KRAUT
10 heads of cabbage, diced real fine
Make sure the jars are real clean. Add one teaspoon salt, fill can with cabbage and add boiling water, then seal lids loose then put in a dark place for 30 days. Seal lids tight. Keep it cover with something.

KRAUT IN JARS
1 gallon water
1 c. salt
1 c. white vinegar
Chopped cabbage
Dissolve salt in vinegar and water. Pour over chopped cabbage that has been packed tightly in clean jars and seal. Ready to eat in four weeks.

NO FAIL KRAUT
1 gallon water
1 c. white vinegar
1 c. canning salt
Cabbage, chopped
Dissolve salt in vinegar and water, pour over chopped cabbage. Put in sterilized jars and seal. Ready to eat in 4 weeks and won't turn dark. Do not pack cabbage, shake down.

ELLEN'S EASY KRAUT RECIPE

Wash and shred cabbage. Pack in jars, firmly pack. Mix: 1 c. white vinegar 1 c. canning salt Pour over shredded cabbage. Heat lids and seal, the lids will not pull down, but will keep. Make when moon is holding water. Kraut will not turn dark. When preparing to cook, drain off liquids and run tap water over kraut 2 or 3 times to take salt out. Good fried or with wieners or mushrooms. Be sure and drain good so won't be too salty.

COLD PACK KRAUT
1 tsp. sugar
1 tsp. salt
1 qt. chopped cabbage
Water
Put salt and sugar in jar. Pack chopped cabbage in jar and cover with boiling water. Put lids in boiling water. Then put on jar. Don't seal too tight. Set jars in pan. This will sour and juice will work off. After 9 days tighten lids again. Clean jars and store when bubbling stops.

EASY KRAUT
LIQUID:
Prepare night before. 1 c. white vinegar 2/3 c. canning salt Boil above the night before canning. Chop cabbage. Put 1/4 teaspoon alum in bottom of each jar. Pack chopped cabbage in jars. Pour liquid mixture to fill jar and seal with lid and ring. Makes 8 to 10 quarts. NOTE: Keep in dark, cool place and wrap each jar in newspaper secured with rubber band.

"SEA GOING" SAUERKRAUT
Chopped onion (optional)
Dill weed heads (the seed part)
Quart size canning jars and lids, scalded and drained
Cabbage, finely shredded
Sugar
Salt
Pack shredded cabbage in each jar almost to the top, but not too tightly. Place 1 teaspoon EACH sugar, salt and (optional) onions and dill on top of the cabbage in each jar. Fill the jars TO THE BRIM (slowly) with BOILING water. Quickly screw on lids; tighten (use mitts or toweling). Turn jars upside down to force out any small bubbles and to heat lids for good sealing. After a couple of minutes, turn jars upright and wait for the "ting" that indicates jars are procgiy sealed. If jars do not seal tightly, empty, drain and rinse cabbage and start over with fresh seasoning and boiling water...or cook your favorite shredded dish. Let jars of kraut stand, upside down, for 6 weeks before using. This may not be as sour as conventional or commercial krauts. You can add a little cider vinegar or mild prepared mustard. Suggested serving additions: A little more vinegar and sugar for sweet sour, caraway seed or sauteed diced apple, bacon, onion, potato or !!