How can you make sauerkraut in a short time?

depending on the warmth of your kitchen, sauerkraut takes about a week to 10 days to sour fully.

It does involve cutting it thin, mixing with salt, packing tightly into a crock or other container, weighing it down to keep the ***** below the liquid that will form, daily maintenance and then canning it.

There is a way to make it directly in the jar but I have never done that.

And no you do not need to use a pressure cooker.

i just made 10 pints last fall and used to make up to 100 quarts every other year and I have never owned a pressure cooker.

You also do not have to cook it and can keep it, in small amounts, in the crock in your fridge, much like refrigerator pickles or kimchi, which is basically spicy hot sauerkraut.

While it may be true that cabbage is cheap, the process of turning it into sauerkraut takes time and I do not know or heard of any way to make in a shorter time the 10 to 14 days, but usually it takes 30 days or more to make good *****. Some Kimshee [Asian Sauerkraut] can be up to 100 years old fremted.

I slice cabbage very thinly, then place it in a frying pan with a 1/4 cup of chopped onions, a cup of water and two tablespoons of margarine, cover and simmer over low for about 15 minutes to one half hour, then uncover and turn the heat up to med high and cook until water has evaporated. Once the water has evaporated and the cabbage begins to sizzle, I add 3 tablespoons of bottled Italian Dressing and stir the cabbage as it fries; once all liquid has coated the cabbage and evaporated. You can add chopped ham when you put the dressing in, it gives a side dish the main center stage and is a meal in it's own.

Here is a recipe web site that has 468 recipes for cabbage; you should be able to find many useful to you. Good luck.

http://www.recipesource.com/cgi-bin/search.cgi?sea...

cant make it quick. ....***** is fermented cabbage, fermented in its own juice with some salt. It is not " cooked "...IT JUST TAKES TIME, AND THE RIGHT TEMPERATURE ABOUT 75 *

The hardest part is keeping the flys from invading your ***** crock & putting up with the odor

Google will help you more than yahoo can. You have to pickle the cabbage and use a pressure cooker. More trouble than it's worth, believe me.

put the cabage in a dead animal. should only take a couple minutes