Food Storage Sauerkraut Part I
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Uploaded by BexarPrepper on Apr 17, 2011
Gonna give it a shot and shorten the legnth so that it's not so sharp tasting. Thanks MsCountryWitch! Check out her channel great information. add 3 Tablespoons of canning salt or Kosher salt to each head of shredded cabbage. After pressing the cabbage to extract the juice if it doesn't cover the cabbage by 2" then make a brine. 4 1/2 tsp canning salt to 4cups of water. http://www.youtube.com/user/MsCountrywitch#p/search/0/ZL2u73NCzN4
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All Comments (38)
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@TheMrpiggyboy lolmaybe you should do twice as.ch. Blessings!
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Great presentation. Short and aweet.I use a little less satt .I put the crock in my studio to ferment, sampling every day so it's about half gone before the jaring.
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@BexarPrepper thank you very much !
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@vid009 when you press the cabbage and salt it creates the juice. Blessings!
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tablespoons of what?
MrKtrl 6 days ago
@MrKtrl LOL boy was I bad said hi 3 times and forgot to say Kosher Salt geez :) I hope I've gotten a little better over the last year :) Blessings!
BexarPrepper 5 days ago
Can you shred your cabbage? Or is chopping it into bigger pieces better?? Great vid!!
SuperBrett1984 3 weeks ago
@SuperBrett1984 great question either would be fine. It really depends on if you like thick or thin cabbage. Blessings!
BexarPrepper 3 weeks ago
I also read 2 tea spoon of salt to 1 litre of water, or 1 gallon with 3 table spoons of salt. Canning it? I read others who just leave it and let it saeur for months.
faro0485 1 month ago
@faro0485 I don't like sauerkraut so I liked the idea of being able to stop it where I would still eat it. Blessings!
BexarPrepper 1 month ago