This week I have made Sauerkraut (recipe at bottom) for the first time.
I was really excited about this for several reasons:
1. We all love sauerkraut!
2. Cabbage was on sale a while back for $.20lb. so this is a fabulous frugal side dish.
3. This is my friend's family's recipe that she was gracious to share with me along with a jar she had made.
4. We all love sauerkraut!
more Banana Bread
Pack a quart jar with shredded cabbage.
Sprinkle 1 - 1 1/2 tsp. salt over cabbage.
Pour over spring water to cover.
Finger tighten the lid.
Leave in a cool dark place (garage, cellar, etc.) for 6-8 weeks - mark your calendar.
During that time it will bubble and spill over - don't freak out, that's normal...the spilling is normal, not the freaking out.
The jar will self seal but if it doesn't, that's okay, just eat it sooner. :)
This is part of Miz Helen's Full Plate Thursday where there is always something yummy being served.