Recipe: Home Canned Sauerkraut (Many Ways)

Title:
Originally posted on TKL by Joe Ames
Date: June 10th 1997
In Reply to:REQUEST: Cabbage Recipes Please!!!
Board: TKL Cooking Club
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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 !!