LOVE kraut! Going to have some with my meatloaf at lunchtime today. Yes, we have made our own. All it takes is some cabbage, salt, water, and time. We put the "raw" cabbage in canning jars. After tending to the water level in the jars for 6 weeks, we pop them into a pressure cooker and process the jars for canning. Comes out great. Always add caraway seeds when heating it up.
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Steve
---She was only a whisky maker, but I loved her still.
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