- Joined
- Nov 23, 2021
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- 466
You don't heat it all all. It ferments.
I put shredded cabbage into sterilized jars
Add 1 tlbs canning salt per quarter (I add a little Pickle Crisp but this is optional)
Fill to 1 inch from top with boiling water
Put on lid and ring, but loosely tighten ring so cabbage can "work". Juices will escape so store in a cool, dry, dark place and put old towels under jars so you don't get a mess.
I always let mine ferment for a month, but the rules say about 2 weeks.
That's how my mom always made kraut. And we always did/do dill pickles the fermented way, stuff the jars with ingredients, cover with brine, add the lid and into a cool, dark pantry. No processing