Expert: Carol Schlitt - 9/8/2007

Question
Hi again-

I have a recipe from a home preservation book for easy Sauerkraut that calls for putting shredded cabbage in a jar w/ boiling water and letting it ferment for a week or two- but the recipe doesn't say how long the food will be good for....doesn't say anything about processing it in a water bath either.... how long would the sauerkraut be edible?  should I process it after it ferments?  Please help- I have a ton of cabbage and don't know what to do with it ; o)

Thanks!

Answer
Hi Marie,

This recipe is not a tested recipe that will produce a safe sauerkraut. First -- to produce the needed bacteria for fermentation you need a specific recipe of cabbage, acid to salt. Without the right proportions you will produce a slimy mess.

For research-based sauerkraut recipes, please see this website:  http://www.uga.edu/nchfp/how/can_06/sauerkraut.html

You can also make freezer slaw from cabbage.  While it's not a crisp as regular slaw, it is a way of using up your cabbage.  Cabbage can also be frozen but it does become limp.  Use frozen cabbage in cooked recipes only.

Carol