Homemade Sauerkraut 2 |
Course : Sausages
Serves: 1 |
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Ingredients:
1 Large cabbage |
1 teaspoon salt |
1 teaspoon white vinegar |
4 Cup water to fill jars |
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Preparation / Directions:
Shred large head cabbage. Fill quart fruit jars to within 3/4 inch from top with shredded cabbage. Add one teaspoon vinegar (white) and 1 teaspoon salt to the top of each jar of cabbage. Stick a table knife down in center of jar of cabbage to make air and room to fill jar the rest of the way with water. Seal jars. Lids may in time bulge and jar may leak, but it does not hurt kraut. Leave kraut set for 6 or 8 weeks before using.
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Nutritional Information:
23 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 2148mg Sodium |
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