Sauerkraut is a quick way to use up excess cabbage. Right now cabbage is cheap and readily available.
Shred or chop tight heads of cabbage as desired. Pack (not too tightly) in clean quart jars. Add 1 tsp salt, sugar, and vinegar to each quart jar. Fill each jar with cold water and seal without heating.
Note: The screw tops will likely prove more satisfactory than the lids with rings. Store in a cool place. Let "set" for a month. Simple but delicious.
No comments:
Post a Comment