I love sour kraut but no one else in my house does so this is just for me. This is a super simple kraut recipe pasted to me from my Mom who got it from a friend.
Distilled Water – (A MUST SO IT WON’T TURN BROWN)
In the bottom of your jars put a heaping teaspoon of salt, then a layer of green tomatoes, and banana peppers (I put a lot of peppers)
Fill the rest of the jar with shredded cabbage, punching it down as you go, get as much cabbage in the jar as possible.
Put as much pepper flakes as you would like and another Heaping teaspoon of salt and fill with distilled water.
Put lids on and store for at least 14 days before eating, no processing needed. I really like this recipe since it is not cooked it is fresher tasting and not as sour as store bought kraut.
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