I have 4 big heads of cabbage. Anyone here have a good recipe? or should I just go with the Blue Book. Nick and I both love kraut! I’m excited to can some, will be my first time. I’ve canned and pickled other things, so I’m familiar with the process, looking for someone’s grandmas’ recipe! lol ~Lissa
I’ve got it started, cut it all up thinly sliced with canning salt, decided to do the fermentation method. Depending on how much I have after fermenting for 3-5 weeks, I’ll decide then wether to do the canning process or just refrigerate it. I can’t wait to try it!!! Of course I’d still love to have any advice or tips! Thanks Eric VW ~Lissa