- This topic has 1 reply, 1 voice, and was last updated May 14, 2007 at 12:51 pm by .
- May 14, 2007 at 12:51 pm #240587
Sauerkraut in Glass Jars
10 juniper berries, or 1 or 2 bay leaves (My doctor’s wife uses dill
1 tablespoon coarse sea salt per jar of cabbage
Hot unchlorinated water
1 quart glass jars with lids.
Scald the jars and lids
Grate the cabbage and pack it firmly, adding some of the bay leaves
or juniper berries as you fill them.
Top off each jar with one tablespoon of coarse sea salt and a bit of
hot water. With very juicy cabbage, only a few tablespoons of water
Close each jar with its lid. Let stand for two to three days in the
kitchen, then store in the cellar.
Wait one month before eating.
I’ve been using this method for four years. I’m very happy with it,
and I’ve never lost a jar of sauerkraut yet. My sauerkraut keeps
until the following summer, and we even take some with us on
It’s very convenient and quite tasty.
M. Boulo, La Gacilly
- You must be logged in to reply to this topic.