Before the winter weather is upon us, you may want to use those final heads of cabbage! Try this great recipe for:
PACK shredded cabbage (I like to use a mandolin on the finest cutting blade) in clean canning jars. In each jar put in:
1 teaspoon salt 1 Tablespoon white vinegar
Slowly pour boiling water over to fill jar. Put on canning lids and rings. Put the jars in a cool dark box (I use a black plastic storage bin/lid) for 6 weeks. Mark your calendar for 6 weeks later. Take jars out of bin and process in a boiling water bath for 15 minutes to seal.
When cool, store sealed jars in the dark box so the sauerkraut stays white. It is now ready to use.
Submitted by Kris Winkler, Master Gardener