Fool Proof Sauerkraut
A true Wisconsin delicacy!
Course Side Dish, Topping
Calories 28 kcal
- 1 cabbage
- tsp canning salt
- boiling water
Shred cabbage and pack tightly into quart jars up to 1/2" from top.
Add 1 tsp canning salt and 1 tsp sugar.
Pour boiling water over cabbage and up to the top of the jar.
Remove air bubbles by taking a butter knife or spatula handle and gently go around inside of the jars.
Screw caps on loosely, not tight.
Place jars inside sink or pan where bubbling water wont make a mess.
Ferment for 24 hours.
Remove the lids and add enough boiling water to fill the jars again to the tip 1/2".
Seal as tightly as you can with your hand.
Set in a sunny spot for 3 days (outside preferred).
Process quarts for 20 minutes in boiling water bath.
Store for a minimum of 3 weeks before eating.
Calories: 28kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 20mgPotassium: 193mgFiber: 3gSugar: 4gVitamin A: 111IUVitamin C: 42mgCalcium: 45mgIron: 1mg
Keyword brat topping, bratwurst, kraut, polish