Date: 06-27-2007, 01:47 PM (1 of 1)
|We have about a dozen heads of cabbage I need to do something with. I would like to make some sour kraut but don't want a stinky churn of cabbage in my house for 6 weeks. That's the only way any of the older people in my family make kraut. I found some recipes for making kraut right in the jars. Anyone ever tried it? Think it would be safe?||
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