Mel’s Diner

Sharp Knives, Raw Meat and Fire

THE FINISH

I canned the sauerkraut tonight and it is FANTASTIC!  I tried it last week and found it just a tad un-krauty.  I like a real bite of lactic acid with my sauerkraut and it was just a bit dull, so I gave it another week.  Tonight, it was wonderful – just what I was looking for.

Out came the canning equipment and I started boiling water.  I filled eleven pint jars and two quarts, packing it in and topping each off with the salty, acidic brine.  Boil the pints for 20 minutes and the quarts 25 minutes.

sauerkraut-004  

I had about a cup or so of leftover sauerkraut, so I cooked that with wursts from Karl’s Sausage Kitchen and, dare I say it – tater tots.  It was good.

So, that’s my sauerkraut for 2008.  Happily, I can say it’s three years of great sauerkraut with no problems.  I think next year, I’m going for the big time. I’ll search for a crock and attempt A LOT next year.

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November 7, 2008 - Posted by | Side Dish, Vegetables

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