Posted by Ginny-Oregon (on Sat, Oct 28, 00 at 18:07

Saurkraut

Heres the recipe for making kraut. Start with fresh cabbage. The reason for that is that it has more juice in it. Shread cabbage, you can make it as fine as you like, doesn't make that much differance. I'm going to give the directions for one quart. You can double it for more. One quart takes about two and half pounds of cabbage, start stuffing in the jar, have some thing that you can push it down with. I have a wooden stick that was made out of of a two by tow and whittled down for the handle. Its called brusing the cabbage. When the jar is full, add one heaping soup spoon full of canning salt. Pour hot water over it and fill the jar with water then cap it. Now if you want to make it in a crock measure out 2 and half pds. cabbage in a dish and salt it, mix good and do the same, bruse it. Put in a warm place and let it work. Be sure to put a pan under it to catch the juice that will work out of it. Add water if it gets low.