Reviewed: Oct. 24, 2009

This was a first canning recipe for my husband and I. It turned out wonderful and we will make it again. Thanks for the recipe!

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Mary

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Reviewed: Oct. 14, 2009

I've been using this recipe for years and it always turns out great - except last year when I left it way too long and it got mushy :( I use kosher salt instead of canning salt, so have to use 4 Tbsp to get the right weight. I make the kraut in 5 lb. batches and mix it well in a large container as the salt needs to be evenly dispersed before packing in the buckets. I use a 5 gallon white food safe bucket (which holds up to 25 pounds of cabbage). I scrub it well, pre-rinse with a bleach/water solution and then rinse well with water. I weigh the kraut down with a glass pie plate and gallon jar with water in it. For more tart kraut, you can also add a cup apple cider vinegar.

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Gramma_Rox

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Reviewed: Nov. 10, 2008

Super easy; my family and my church family loved this repcipe.

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Victor

Cooking Level: Expert

Living In: Highfalls, North Carolina, USA

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Reviewed: Jul. 26, 2008

Thank You! My neihbors are cabbage farmers who share thier 'spoils'. This is an excellent recipe for the cabbage that isn't used for slaw, kimchee, or other cabbage dishes! Thank You! Thank You!

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WdwrthAir

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Reviewed: Oct. 14, 2007

Best yet,better then any store bought.Very simple and well worth the time

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steve k

Living In: Cochrane, Wisconsin, USA

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Reviewed: Mar. 25, 2004

I am an old farmer from 'way back and have made my own kraut for years. This is the way I make it, except I don't use a crock, but pack the shredded cabbage directly into wide-mouth quart jars. Store at temperature of 60-70 degrees, covered with an old blanket to keep dark. (I store it in an outbuilding.)In six to seven weeks, we feast on sauerkraut and ribs. Makes about 18 quarts. I run the quarts through a boiling water bath for about 20 minutes to seal. (A 15" piece of 3/4" dowel makes a great tapper!)

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GRANDMANORMA

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Reviewed: Jul. 11, 2003

My husband makes this recipe twice a year. This recipe is delicious. It makes great gifts. Our friends love it when we give them a jar. We seem to never have enough on hand. In Pennsylvania, using fall cabbage is best, but since we winter in Florida we make a recipe in the July, then again in October, before we go to Floida.

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Peggy 's Kitchen

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Reviewed: Dec. 30, 2002

Anyone who loves sauerkraut will love this recipe...easy to do, and delicious. It's made just the way my mother-in -law has made it for years. I never buy store sauerkraut anymore!

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