Homemade Sauerkraut
About This Recipe
“I was raised on store bought kraut. Once I tried this, I was “hooked”. This is by far better than ANY store bought Kraut”
Ingredients
Directions
Reviews
“Very good flavor! My family really enjoyed this with a pork roast and mashed potatoes.”
“I always make ths sauerkraut and is fantastic!! Other than being messy to make it is very easy.I usually make about 15 quarts and it keeps forever!I just used a quart I found that is at least 3 yrs old.Rinse it well before cooking and I usually fry mine up with diced bacon and onions sauted in a fry pan.We love it!!”
“I made 12 quarts last year and 40 this year. Hope the ones this year are as good as the ones I made last year. This is a great recipe.A.Wood”
“I was so disappointed.. i was hoping this would work out but it was too salty and the “kraut” turned somewhat brownish.I tried rinsing it and it was still way to salty :-(Didn’t have a good flavor at all”
“Never have I canned anything before.My excitement has me one degree away from spontaneous combustion.”
“Boy, am I pooped!I just made half a batch.I used 1 head of purple cabbage and 2 green.They look lovely.It did take over twice the amount of liquid called for though.Fortunately, I had enough ingredients on hand.I can’t wait to taste them in a couple of months.Just in time for Thanksgiving!”
“Made 16 quarts using this recipe last year and was very pleased. Crunchy and much betterthan store bought.Will be making even more than that tomorrow! Thanks for sharing!”
“No stars yet because I just got it canned.It was pretty easy, except that I needed almost twice the liquid required in the recipe.I also scalded the jars before filling since it didn’t say, I figured it wouldn’t hurt anything to be on the safe side.Can you tell I never put up anything besides jelly or jam????I’ll report back when I get a chance to open a jar or two.”
“I’m not rating at this time.. because I have yet to open a jar.. its in the fermenting stage.. it was easy enough to do.. and I like the idea that I only have to touch it once to get the whole job done.. however.. I do have a question for Lali.. rnis there any hot water bath processing or pressure cooker at any time? “
“Found this recipe, and it was exactly what I was looking for. Mine was a little salty, but I soaked it in some tap water before we used it and it was good.I think I used table salt and should’ve used canning salt, oh well, no matter I will be using this recipe again this summer.Lali was abig help and very nice to talk to.For the first time even attempting kraut, it turned out pretty good.”