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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Grandma Bettys sauerkraut Recipe

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This recipe for Grandma Bettys sauerkraut is from The Goemaat Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 medium to large heads of cabbage (grated)
1/2 cup salt
1 pinch of Alum powder
Directions:
Directions:
Put grated cabbage and ingredients in a large crock jar. stomp down until covered in its own juices. she uses a wooden stomper thing.
set the crock jar out in a bug free hot shed or garage. Has to be where its closed up and hot for 7 to 14 days.
Mom usually covered the top of the sour kraut with left over cabbage leaves. Then she put a plate on top of that and set a 1 gallon jug of water on top of that. She also covered the jar around the top with a cloth and rubberband to keep bugs out.
When suited to taste, pack the sauer kraut in pint jars tightly. Seal jar and bring to 5 lbs. pressure and shut off canner. let cool in canner.
Preparation Time:
Preparation Time:
days
Personal Notes:
Personal Notes:
This is a gut friendly, healthy food for you.

 

 

 

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