AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
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.
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.
