Sauerkraut

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• shredded cabbage
• 1 teaspoon salt
• 1 teaspoon sugar
• boiling water

Recipe

• 1 discard limp outer leaves of cabbage, or any that are marred or dirty.
• 2 shred your cabbage using an old fashioned krout cutter, it gives an authentic long shred that is best for krout.
• 3 pack plain cabbage into a pint or quart jar according to your preference. and by pack - i mean put some cabbage in the jar, then turn a wooden spoon, or a spatula or some such, upside down and cram that cabbage in as tightly as you can while filling the jar up.
• 4 when the cabbage is packed to the neck of the jar dump in 1 heaping teaspoons salt and 1 heaping teaspoons sugar for a quart jar.
• 5 use heaping 1/2 teaspoons salt and sugar for a pint jar.
• 6 fill the sterile jar with boiling water to within 1" of the rim and quickly cap with a sterile new seal and ring.
• 7 turn upside down and let cool completely where air can move around the jar.
• 8 this krout is not sweet. the sugar aids in fermentation.