Carolee's Herb Farm

Carolee's Herb Farm

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Home Articles Recipes Never-Fail Kraut
Never-Fail Kraut Print E-mail


This simple recipe came from my mother-in-law back in 1965.  I've used it since, and truly, it never fails. 

1 gallon water

1 cup salt

1 cup white vinegar

Shredded cabbage

Shred cabbage and pack tightly into 7-10 sterilized quart jars.  I use wide-mouth so I can really push the cabbage in tightly. (If packed tightly, it usually makes 10 jars, if more loosely, fewer.)   Dissolve the salt in the water.  Add the vinegar and stir.  I generally do this in a pitcher to make the next step easier.  Pour liquid into each jar, leaving 1" head space and being sure all cabbage is under water.  Wipe tops and put sterilized lids on top.  I place the jars in a plastic tub for ease of moving them around and in case of leakage.  Place them out of the way, in a cool shaded place for four week.  It is ready to eat at this point.  For storing, process 5 minutes in a water bath canner.