Thursday, January 27, 2011

What's Cooking?

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!

and Champagne Peach Preserves (they turned out rather boozey.)


Cabbage, shredded
Spring water

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.

Miz Helen’s Country Cottage


  1. I am so excited that you are sharing this wonderful canning recipe with us. I love Saurkraut and this is a great recipe. Thank you so much for coming to Full Plate Thursday and please come back!


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