SAURKRAUT MADE IN JARS
So I make mine in a large crock the way my neighbor Thelma showed me but I came across this old hand written recipe for making it in the jars and thought I would post it for those who would like to try it.
Select prepare by shredding and mix cabbage with pickling salt (1lb of salt with 40 pounds of cabbage or 3 1/2 tbsp with 5 pounds of cabbage)
One pound fills 1 jar
Pack solidly into clean jars
fill jars with cold water
put on cap, screwing the band tight
this will ferment 3 or 4 days
when fermentation ceases wash outside of jars
tighten bands if loose
and store jars without processing
kraut will be ready for use in 4 to 6 weeks
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