Mel’s Diner

Sharp Knives, Raw Meat and Fire


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.


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.


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

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