Some simply don’t have the patience to wait the weeks necessary for sauerkraut to ferment, but we prefer this old-school way of preparing it. The wait was actually a big part of the fun when Crystal was a kid (apparently there wasn’t much to do in the North Georgia mountains).
Recipe information
Yield
makes 4 to 6 quarts
Ingredients
Preparation
Pack the cabbage into sterilized quart jars. Add 1 teaspoon of pickling salt to each jar and cover with water. Place the lid and bands on the jars and close as tightly as you can by hand. You might want to place your jars on a baking sheet or in a shallow dish, because during the fermenting process the lids will loosen and juice will run down the sides of the jars. This is why you don’t seal them completely airtight as you do when you are canning. Store in a dry dark place to ferment for 3 weeks. Crystal’s family stored theirs in their basement, which added to the fun (it was so scary down there!). If you do not have a basement, use a pantry or cover them with a towel.
