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Recipe(tried): Re:making kraut in jars

Misc.

I use 2 Tablespoons salt to each quart jar of shreadded cabbage, then cover with boiling water. Run a knife down in the jar to remove air bubbles and place the lid on , not to tight. I put the jars in a plastic bag so when they ferment and the juice runs down the jar it doesn't get all over. Mine is almost ready to use needs just a little more time. Good luck.

Ida


MsgID: 201770
Shared by: Ida
In reply to: ISO: making kraut in jars????
Board: Canning and Preserving at Recipelink.com
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