Homemade Kraut Recipe
Dublin Core
Title
Homemade Kraut Recipe
Description
Typewritten recipe for Homemade Kraut. Transcription:
HOMEMADE KRAUT
Kraut must be made when the sign in the almanac is in the heart or the head. Salt used must be pickling salt - no iodine. Use large solid heads of cabbage. Chop cabbage real fine in large pan. Do not chop stalk.
In the bottom of large crock or jar, put 1/2 cup salt. On top of this firmly pack a pan of finely chopped cabbage. Sprinkle a little more salt over the cabbage. Continue layers of cabbage and salt. Pack firmly until you have the amount of kraut you want to make. Do not add any water. Weight top with plate, rock, or board. Leave at room temperature. It will take at least two weeks in a warm place for the kraut to ferment. Taste to check. When the kraut is seasoned to your taste, it can be heated to boiling point and sealed in hot sterile jars.
HOMEMADE KRAUT
Kraut must be made when the sign in the almanac is in the heart or the head. Salt used must be pickling salt - no iodine. Use large solid heads of cabbage. Chop cabbage real fine in large pan. Do not chop stalk.
In the bottom of large crock or jar, put 1/2 cup salt. On top of this firmly pack a pan of finely chopped cabbage. Sprinkle a little more salt over the cabbage. Continue layers of cabbage and salt. Pack firmly until you have the amount of kraut you want to make. Do not add any water. Weight top with plate, rock, or board. Leave at room temperature. It will take at least two weeks in a warm place for the kraut to ferment. Taste to check. When the kraut is seasoned to your taste, it can be heated to boiling point and sealed in hot sterile jars.
Source
Accessed through the Southern Historical Collection at Wilson Library at UNC-CH.
Collection
Citation
“Homemade Kraut Recipe,” Recipes Resurrected: North Carolina Culinary Treasures from the Archive, accessed May 7, 2026, https://recres.sils.unc.edu/items/show/97.