For low-sodium diets, use citric acid as a substitute for salt. Use an equal amount of citric acid as you would salt for bright flavor with none of the sodium.
Oh that’s nice Barb!! I’m gonna try cabbage this fall and see how it does. I haven’t had sauerkraut since i was a teenager living at home. Thanks for sharing! And yes i saw the used sticker. 😊
We followed a similar recipe last year and one of our batches went bad. Still unsure what we did wrong. We're going to ferment all of the cabbage this year versus canning. We love kraut too! Great video Barb!! PS - It's funny that you're making kraut and we just planted our cabbage seeds yesterday!!!
Yes ma'am, those jars will look great in your pantry. I am amazed at your cabbage. My dad could grow nice cabbage, but I never have...yet. 🙂 Last year, I did can some vinegar coleslaw. It was quite tasty. For those in my family who like mayo slaw, I just drained and added a bit of mayo and milk to it. Thank you for sharing your wonderful kraut!
That sauerkraut did look yummy. I cant believe you grew all that cabbage Barb. The best looking jar there was the one in the back with that used sticker on it. LOL.
Wow beautiful huge cabbage. Your sauerkraut looks delicious. I canned 11 quarts last summer with a similar recipe it's really nice to have on your shelf.
Thanks for sharing. I tried canning it two year ago and it didn’t turn out sour. Last year I fermented it in a large crock and then put in jars and water bathed it and it was much better. Would really like to eliminate the fermentation step.
I just finished making making eleven quarts of sauerkraut using this method. Thanks for the recipe. I see you made the same mistake I did using the jar lifter upsidedown. The black thingies are the handles. The green part goes around the jars. ❤
