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Buck Slayer
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Anyone make their own and have a recipe to share?
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Don Miller
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All you do is wash & shred tea cabbage then add salt. I put a layer of cabbage in a glass jug and sprinkle canning salt, another layer & salt etc until it fills the jar. Keep smashing down on the cabbage as the salt draws out the juice. I think it takes about a tablespoon of salt per quart. Gallon jars work well if you have them. Cover with plastic wrap, do not seal tight with a lid. Takes 2-3 weeks to ferment out. Transfer to meal sized containers and freeze or put in a mason jar with a rubber ring & zinc cap.
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Chris Tuckner
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Hey Miller! I will be up at the cabin with brats this weekend...hint...hint...
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sauerkraut
