Homemade Sauerkraut Mess?

[coopy]

Thanks will have to try this tomarrow. Have cabbage but not enough to put in the crock.

 

[blurose]

I just wanted to let you know that my 1965 Kerr Home Canning book gives a very similar recipe for "in-the-jar saurekraut" but it doesn't give exact shelf life data, just says will "keep for many months" Sorry.

SAUERKRAUT (MADE IN JARS)

Use good, sound heads of mature cabbage. 1 lb. of salt with 40 lbs. of cabbage; 2 oz (3-1/2 Tbs.) with 5 lbs. of cabbage. One pound fills 1 pint glass jar.

Remove outside green and dirty leaves. Quarter the head and shred the cabbage finely. Put 5 lbs. cabbage and 3-1/2 Tbs. salt into a large pan and mix with the hands. Pack solidly into clean Kerr Jars. Fill with cold water to within 1/2 inch of top of jar. Put on cap, screwing the band firmly tight. This will ferment for 3 or 4 days. When fermentation ceases, wash outside of jars, tighten screw bands if loose, and store jars without processing. Kraut will be ready to use in 4-6 weeks. If stored in a cool place, kraut will keep for many months.

 

[Tutter]

That's really good to know, thanks!

 

[coopy]

We just had kraut and weenies for supper tonight and it was last year's kraut!

My dad is 82 and makes the best kraut ever and it's pretty easy.

This is what he does:

Pack your quart jar to within 1 inch of rim.
Put 1 teaspoon salt on top.
Pour enough boiling water to cover kraut.
Put lids on hand tight.
Put in a cool, dark place.

(He does not process in a water bath or canner.)
The kraut will continue to "work" (as my dad says) so some may seep from the lid. His kraut is always crisp and white, even a year later.

Do you ever have any trouble with the top of the kraut getting dark?
A couple of my jars turned dark on top.

 

[punkin]

We just had kraut and weenies for supper tonight and it was last year's kraut!

My dad is 82 and makes the best kraut ever and it's pretty easy.

This is what he does:

Pack your quart jar to within 1 inch of rim.
Put 1 teaspoon salt on top.
Pour enough boiling water to cover kraut.
Put lids on hand tight.
Put in a cool, dark place.

(He does not process in a water bath or canner.)
The kraut will continue to "work" (as my dad says) so some may seep from the lid. His kraut is always crisp and white, even a year later.

Do you ever have any trouble with the top of the kraut getting dark?
A couple of my jars turned dark on top.

Sometimes it turns a few shades darker. It helps to keep it in the dark in the back of a cool closet or someplace . If it does turn a dark on top just spoon that out and fix the rest.

 

[coopy]

I have it in the basement in a dark corner.
I skimmed the dark part off and put the lids back on.