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.)


Sauerkraut

Cabbage, shredded
Salt
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

2 comments:

  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!

    ReplyDelete

Your turn! Let me know what perfectly practical comments you have.

Related Posts with Thumbnails