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.