[Sca-cooks] Homemade Sauerkraut

Elaine Koogler kiridono at gmail.com
Wed Nov 26 06:46:17 PST 2008

My mother used to make her own as well.  Maybe one of these days I'll try
it.  If I can make and can pickled turnips (a Middle Eastern recipe), I
guess I could try cabbage!


On Tue, Nov 25, 2008 at 9:04 PM, aoife at cableone.net <aoife at cableone.net>wrote:

> Ah, yes....sauerkraut in a can.  My mother made sauerkraut and
> weinies at least once a month...hated the stuff...only ate as
> little as I could get by with.  We had an "eat everything on
> your plate" house.  No options!  Then one year someone gave Mom
> a big bushel of cabbages and she made homemade sauerkraut.  I
> always thought it had to be made in a crock...however she did
> hers in jars.  Shredded the cabbage-packed it in jars-put un-
> iodized salt on it and filled the jars with sterile water-capped
> them and stored in the bottom of the canning cupbaord for few
> months to ferment(can't remember how long).
> Upshot was...when she asked me to open the first jar...I groaned
> but somehow she got me to try a bite out of the jar (cold) and I
> was hooked!
> But eating it out of a CAN....eeuuuw!
> Aoife
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