Sauerkraut 2

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Serving Size : 1 servings.
Category : Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 gallons white cabbage -- finely shredded
1 teaspoon sugar
2 tablespoons salt



Ready, set, cook!



Mix all ingredients thoroughly in large bowl. Mash with potato masher
until juice collects. Cover bowl with cloth and let stand for 2 hours.
Then press kraut into three sterilized jars and firmly as possible and
fill with the liquid collected in bowl.Fit screw tops loosely so the
kraut can ferment and let stand at room temperature for several days.
Press down again; and if necessary, make a weal salt solution, about
1/2 c salt to 1 qt water, to fill jars with liquid.Screw tops on tight
and store in cool place. Ready to use in about 4 weeks. May be eaten
raw, as a relish, just as it comes from the jar.

Nutritional Information: 16 Calories (kcal); 0g Total Fat; (0%
calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol;
12790mg Sodium






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