Monday, November 30, 2009

Can't wait!

On Saturday I put up 6 quarts of sourkraut, using a technique I hadn't seen before. No crock, no weights, just shred the cabbage, pack it into sterilized jars, add (to each jar) 1 tsp salt, 1 tsp sugar, 1 tsp white vinegar, then fill with boiling water. Put lids on loosely (don't tighten the rings) and let them set for 10 days to ferment. Then remove and rinse the lids in hot water, re-cover, and seal in a hot water bath canner. Sounds yummy! And it was easy -- 3 heads of cabbage made 6 quarts of kraut. Can't wait to try it! :-)

Also found a great-looking recipe for German-style warm red cabbage slaw in the new Grit Magazine. Got a head of red cabbage to try that one, but not today -- gotta set up the Christmas tree!


  1. Hey friar! That's my recipe! I'm so glad it looks good to you. You can check out more of my work -- and win in the end-of-the-year garden giveaways -- at Thanks -- Susan

  2. Hi Susan! I replied to your comment last night, but it didn't show up.
    I got the recipe from the latest issue of "Countryside and Small Stock Hournal" magazine. Thought it looked great, so I tried it.
    I've got the jars sitting in a lug on the kitchen counter -- no evidence of fermentation yet, but they do look good!