Per Request heres my mamas Kraut Recipe. (Sour Kraut) Chop ur cabbage . I like mine kinda fine, not so course that itll hang in ur teeth. ;) Pack it in the jars. Dont pack it to awfully tight so itll have room to work off. But not so loosely either. ;) Do Not fill them all the way to the very top,so to leave room to add the salt and sugar and give plenty of room to work off. Add one teaspoon of Salt and one teaspoon of sugar per quart, .1/2 Teaspoon each per Pint. The sugar is what keeps the kraut white. Some cans may still turn a lil brown but thats ok. With a cup use Warm Tap Water straight from the Faucet to pour in each can. As youre pouring it stick a knife down in the can and along the sides and middle so it will fill to the top. Before ya put the lids on wipe around the rim of the jars with a clean rag. Tighten the lids but not really, really tight. Carry outside the house to a Cool place, definitely not warm or hot. Do Not handle them anymore till they work off, to dangerous ;) You can tell when its working off by the way it runs down the side and puddles up under the jars. Should be worked off in 3 to 4 wks. But this is the most important thing of all. The signs have got to be Good for it to work off or for any kind of Pickling. I have a Farmers Almanac and a Sign Calender on the wall. This is what I go by. When the signs are in the Head, Neck, Arms, Thighs, its a very Good time. The Breast, Heart, Knees, Bowels, Reins,and Feet are the worse Signs of all. It will rot and never even work off in these signs. But be sure and get er out of the house after ya get it in the jars or itll blow with ya. My mama used to put hers in the old Smokehouse and it was really ventilated and she still had a few to blow. It sounded like a shotgun going off. ;) Best of luck to ya. ~ Susie ~
Posted on: Thu, 21 Aug 2014 14:38:35 +0000
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