Sauerkraut

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Three Tbs of pickling salt one and half Tbs of sugar per five pounds mash and reap eat leave in crock 30 days at 75f degrees and can.
 
I use the same ratio minus the sugar. We like 35 days. Never buy the stuff in the store again.
This was grandmas recipe grandpa always said if it's store bought put cabbage in his beirocks both have passed so me and dad keep the tradition going
 
This was grandmas recipe grandpa always said if it's store bought put cabbage in his beirocks both have passed so me and dad keep the tradition going

That would make sense. The longer the cabbage has been stored since harvest, the less bacteria there is to start fermentation. Sugar kick starts the process.
 
Cool Cutter! I have no info for you on that.

I don't can mine. No sugar either.  I keep in the refer in jars. I just keeps getting better as it ages.
 
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