Does anyone have a recipe that calls for packing the cabbage right into the canning jars and then letting them ferment for 3 + weeks... I'd love to try it....Thanks....

-- beatrice m lopata (bumble1@ptd.net), December 30, 2000

Answers

Heres a good one from an old Kerr Canning book. Use good sound heads of cabbage. 1pound of salt with 40 lbs of cabbage: 3 1/2 tablespoons salt with 5 lbs cabbage. One lb. fills a 1 pint jar. Remove all the outer bad leaves and wash. Quarter and shred finely. Mix the salt and cabbage. Pack solidly into jars to within 1/2 inch to the top. Fill with cold water to within 1/2 inch of the top. Put on cap, screwing the band firmly tight. This will ferment for 3 to 4 days. When fermentation ceases, wash outside of jars, tighten screw bands and process in boiling water bath 15 minutes. I made this a couple of times and its good. Blessings, Peggy

-- Peggy Carr (wclpc@cookeville.com), December 30, 2000.

Shred cabbage...put in jars...add 1t. each salt and sugar...pour in boiling water...put rings/lids on loosely...set jars in dark for 24 hours,may work over...remove rings/lids...add more boiling water if necessary...tighten lid/rings...set jars in outside in sun for 3 days...make sure ring are tight...waterbath 10 minutes. Let it sit for several weeks on your shelf. Enjoy!

-- Cindy (atilrthehony_1@yahoo.com), December 30, 2000.

been there, done that. Used Cindy's recipe (found in another source, but same one, and it works real well. Gave some to an 80 year old friend to try, sez it was just like the old days on the farm. I liked it as it was not real overpoweringly sour like the commercial types, but sort of crispy-mild. I think I would have liked this even as a child, it was so mild. Of course, some of the old timers with their crocks did not can it, just let it sit in a cold place after it fermented. Some let it freeze, then hacked off pieces to use. But when it was let set, it could develop mold on top, so I would water- bath can it (easy to do anyhow) as "insurance"

-- kathy from oz (katymareus@yahoo.com), February 27, 2002.

I made six quarts of sauerkraut. Shredded cabbage. Packed it in jars and added a little water to cover. Put salt on top, 1 T. as I recall. (Apparently it trickles down.) Put canning jar rings/lids on very tightly. You're not sealing it, since there's no heat involved. Put jars in container because it will bubble over. When fermentation stops, tighten lids further and refrigerate.

Made it in early fall, I believe, and it is delicious. Oh yes, let it ferment away from living area -- can smell rather strong.

-- HV (veggie@ourplace.com), February 27, 2002.