My easy recipe for kraut is: shred cabbage...stuff canning jars...add 1t. of sugar...and 1t. salt...fill with boiling water...put lids and rings on loosely...cover and let sit for 24 hours(it may work over)...fill jars with boiling water as necessary...put lids on tightly...let sit in sun for 3 days...waterbath 10 min. It was really delicious. I have a crock and would like to make kraut in it. Would someone give me simple detailed instructions for doing so. I would also like to make garlic dill pickles in the crock. I've only tried once in a big jar, they were doing so well, then over night they got slimey. yuck. Thanks for you help.

-- Cindy (atilrthehony_1@yahoo.com), June 26, 2000

Answers

I got my recipie from the Carla emery book, Encylepodia of country living. Put a layer of cabbage down, layer of salt and repeat, put weight down and let sit. I'll have to look up exact recipie, will try tomorrow or definately wed. hope this helps.

Bernice

-- Bernice (geminigoats@yahoo.com), June 26, 2000.

My wife's Godmother gave us this recipe for easy kraut, and we just tried it...

Boil 1 cup vinger, 1.5 quart water, and 3/4 cup canning salt until disolved. Put in 1 gallon container, and top off with cold water. Put in fridge and let sit overnight. Next day, shred cabbage and stuff quart jars, fill jars with brine solution from night before leaving one inch headspace, put on lids, and let it age.

This is our first year trying this recipe though.

-- Eric in TN (ems@nac.net), June 27, 2000.

This is simple too. Shred cabbage, for every 5 pounds of cabbage add 3 tablespoons of pickling salt and mix. Press into crock to get the juices going. Just keep layering until you run out of cabbage or room. Then I put a plate on top of the kraut to weight it down. Cover with a cloth. If there seems to be LOTS of juice, I ladle some of it off. I let it sit in the basement (where it is kind of cool)for about two weeks. It depends on how you like your kraut! We like it with some bite. Some recipes say for one week. Also, they say to check it daily (which I don't do) and scoop off any scum or mold. I'm usually pregnant and can't stand to do that! I just scoop off any of the yucky stuff when I go to can it. Just hot water-bath and enjoy on those cold winter days!!. Last week I shredded about 35 pounds of cabbage and that filled my 5 gallon crock about 3/4 of the way full. That was 12 good sized cabbages. It is interesting to keep track of the amounts. Have fun and enjoy. If you have any questions let me know.

-- Dena Wiechmann (cdwiechmann@juno.com), July 01, 2000.