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Small-batch homemade sauerkraut in quart-sized wide mouth mason jars, scum-free!
Roughly chop cabbage into strips of desired thickness. Toss it in a big bowl with the sea salt. Cover the bowl with a towel, and let it sit for at least several hours.
Stuff cabbage tightly into two quart-sized wide mouth mason jars, including any liquid that has collected in the bottom of the bowl. Add just enough water for the cabbage to be submerged. Find two smaller jars that will just fit within the mason jar mouth, fill them with water or something heavy, and use them as weights to keep the cabbage submerged. Squeeze a little lemon around the top, to prevent scum from growing.
Put a paper towel over the top and hold it down with a rubber band. This will allow the sauerkraut to release gas but keep particles from falling in. Store it in a cool, dark place. Let it ferment to taste, 4-14 days.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!