Mom's sauerkraut When life hands you multiple heads of cabbage, what do you do? I like making egg rolls and stir-fried recipes, but today I wanted to share my mom's recipe for how she creates her delicious homemade sauerkraut. There are so many different ways that you can ferment and can sauerkraut, but I find that mom's way is one of the simplest. If you like sauerkraut but don't like the process of having to ferment it for several weeks, I invite you to try mom's recipe. She ferments the kraut for three days in her crockpot and then cans it like a pro. Ingredients you'll need to make mom's homemade sauerkraut: Fresh cabbage, shredded 1-1/2 to 2 teaspoons of salt per pound of cabbage Plus, add 1 teaspoon of salt to a cup of water to prepare the brine. Instructions: Mom uses her crockpot to ferment the cabbage, and to do this method, you'll need to use 1-1/2 to 2 teaspoons of salt per pound of cabbage. She sliced the cabbage, then placed it in her crockp...
Homemade pickled jalapeño peppers Pickled jalapeño peppers are the perfect in-between-meal snack. They can also be served at meal times on sandwiches, in soup, and added to various other recipes. Today, I will be putting up my pickled jalapeño peppers for refrigeration, but you can use the water bath canning method if you want to store your peppers for a longer period of time. I prefer leaving my peppers whole for snacking, but you can slice yours if you'd prefer. When slicing hot peppers, always wear a clean pair of disposable gloves for protection, and never rub your eyes while you're slicing the jalapeño peppers. If an accident such as this should occur, quickly rinse your eyes out under cold running water. Ingredients: 10 to 12 jalapeño peppers (left whole, cut in halves, or sliced) 1-1/4 cup of distilled 5% white vinegar 1-1/4 cup of water 2 tablespoons of minced garlic 2 tablespoons of dried onion flakes 2 tablespoons of red pepper flakes 2 tablespoons of Splenda or regul...