Homemade Kraut

I have been trying to figure out what to do with these cabbages I brought in from the garden two weeks ago...my family (who are not big veggie eaters) was eaten several batches of cabbage soup, fried cabbage, and boiled dinner. They are on the verge of a cabbage revolt. I have these two heads sitting in my basement cold room. I have been wanting to make sauerkraut but not motivated enough to make the set-up I have seen various places on the web. My Nov/Dec issue of Countryside had a solution. Pack sterilized quart jars with shredded cabbage, add 1tsp vinegar, 1tsp salt and 1tsp sugar and cover with boiling water. Place sterilized lids and rings on jars-DO NOT TIGHTEN RINGS. Place jars in a shallow container to catch the fermentation overflow in a 60-70 degree location for 10 days. After 10 days has elapsed, remove lids, wash and re sterilize. Wipe jar tops, replace lids, hand tighten and process in a water bath for 10 minutes.









I found one medium cabbage filled 5 quart jars. I will let you know how they turn out in a few weeks. Now one more cabbage to go...