How To Make Sauerkraut In A 5 Gallon Bucket at James Vanhorn blog

How To Make Sauerkraut In A 5 Gallon Bucket. Make sauerkraut using a very simple recipe and a very easy method. Measure out 3 tablespoons of pickling (or kosher or dairy) salt. Homemade sauerkraut is surprisingly easy to make. This is a hot pack method. The stuff is awesome, taste nothing like the stuff you get in a can. Eat on its own or on a sandwich. Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a clean wooden spoon or potato masher. Pour your sauerkraut into a large pot and bring to a low. Me and the wife making 35 pounds of cabbage into sauerkraut. Traditionally, kraut was fermented in large stoneware crocks. Shred cabbages using either a kraut cutter, food processor or a sharp knife. Homemade sauerkraut is the perfect topping for grilled venison brats.

How to Make Sauerkraut
from www.simplyrecipes.com

Pour your sauerkraut into a large pot and bring to a low. The stuff is awesome, taste nothing like the stuff you get in a can. This is a hot pack method. Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a clean wooden spoon or potato masher. Me and the wife making 35 pounds of cabbage into sauerkraut. Eat on its own or on a sandwich. Traditionally, kraut was fermented in large stoneware crocks. Shred cabbages using either a kraut cutter, food processor or a sharp knife. Measure out 3 tablespoons of pickling (or kosher or dairy) salt. Homemade sauerkraut is the perfect topping for grilled venison brats.

How to Make Sauerkraut

How To Make Sauerkraut In A 5 Gallon Bucket This is a hot pack method. Shred cabbages using either a kraut cutter, food processor or a sharp knife. Homemade sauerkraut is the perfect topping for grilled venison brats. This is a hot pack method. Eat on its own or on a sandwich. Homemade sauerkraut is surprisingly easy to make. Me and the wife making 35 pounds of cabbage into sauerkraut. Pour your sauerkraut into a large pot and bring to a low. Make sauerkraut using a very simple recipe and a very easy method. Measure out 3 tablespoons of pickling (or kosher or dairy) salt. Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a clean wooden spoon or potato masher. The stuff is awesome, taste nothing like the stuff you get in a can. Traditionally, kraut was fermented in large stoneware crocks.

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