This post may contain affiliate links. Please see our
Western Pioneer women made sauerkraut in this manner.
- 6 pounds mature cabbage
- 4 tablespoons salt
- Cold water
- Remove outer leaves and cut cabbage very fine. Mix well with the salt. Pack
firmly into clean sterile jars. Fill jars with cold water. Ensure that water
goes all the way to the bottom of the jars. Remove air bubbles by inserting
a knife where you can see bubbles in the jars. Put caps on and screw the bands
tight. The sauerkraut will ferment in about 4 or 5 days.
- When fermentation is over, wash the outsides of the jars, tighten the bands,
and store without processing.
- You will be able to use the sauerkraut in your favorite recipes in 6 to 8 weeks.
This will keep for many months in a cool place.