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Quote:

Originally Posted by seymour_cigar (Post 665978)

My Dad used to make kraut. I didnt like the stuff back when and never tried it. But I do know that folks begged him for the recipe and he would never give it out.

I do remember the stuff being chopped like slaw. It was crisp and not soggy at all. I also remember him putting a small piece of bread at the top before sealing the jar. He said that was how you knew if it was good. I am assuming he meant that it would be moldy if bad. I dont remember if he heated the jars or not.

I have looked for the recipe in his files, on the net, etc., but I cant find anything close to what he did.

Do you remember if he immediately packed it into jars after cutting the cabbage? Some people make kraut that way. The bread is something I have not heard of before...I googled around but only found 1 mention of it...and unfortunately they don't mention the purpose of the bread. It was from a thread about making the kraut right in the jar so I'm not sure if people would do it to keep the kraut submerged...or if it is something about molding....or something completely different.

http://www.sauerkrautrecipes.com/cgi...num=1123875238

'1 tsp canned salt (each quart jar) 1tsp vinegar (each quart jar) 1tsp reguar sugar (each quart jar) boil the water then cut the cabbage with chopping fine then filled the jar up with cabbage then add the salt ,vinegar and sugar then add the boling water filled each jar up to the rim with the water seal with new lid.Some people put bread on top of the kraut take slice of bread cut it into 4 peices and put one in each jaf after added the wter to the rim try the bread see if it help it.'