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Old 01-24-2009, 12:41 PM   #1
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Sauerkraut recipe to share with you - your thoughts?

I have a recipe an old 95 YO woman gave me & I wanted to see what you thought about it. You make a brine from 1 cup sugar, 1 cup canning salt, 1 cup white vinegar, 1 gal distilled or unchlorinated water. Pack chopped cabbage in jars & cover with brine. Remove air bubbles & wait 2 weeks for it to be kraut. I can't imagine it would taste like kraut but I may try a small batch. I do like to experiment but lately my experiments haven't turn out very well. What do you think about this recipe? Thanks.

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Old 01-25-2009, 10:28 AM   #2
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Might work. $64 question is how to keep cabbage submersed if you try 1/4 of the recipe equally divided between 2 one quart jars. Would seem the jars would need to be left uncovered to allow gassing from fermentation to escape. We use a similar recipe to pickle cauliflour but use a 50-50 water-vinegar solution, 1/2 cup sugar, 1/4 cup salt and simmer the whole thing for 15 minutes before putting in jars. Unlike sauerkraut, ours finished product is kept refrigerated and does not ferment.
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Old 01-28-2009, 08:57 AM   #3
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Thanks for reply. If I try it I will probably put it in a small crock instead of jars & cover as usual.
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