Recipes / Grandma Pearl's Notebook
Grandma Pearl → Father → Family Notebook · Printable
Grandma Pearl's Sauerkraut
Ingredients
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon vinegar
- 1 head cabbage, chopped
- 1 pod hot pepper
Notebook directions
- Measure ½ teaspoon salt into the bottom of a jar.
- Fill the jar with cabbage and add the whole hot pepper pod, seeds and all.
- Add sugar, vinegar, and the remaining ½ teaspoon salt.
- Add boiling water to cover.
- Add lid and cover.
- Store in a dark place for 6–8 weeks.
Family and notebook notes
According to the creator's father, this is Grandma Pearl's sauerkraut method. The creator confirms Grandma Pearl put the entire hot pepper pod into the jar, including the seeds. The notebook specifies a single head of cabbage and a one-teaspoon total salt quantity, rather than a salt proportion by cabbage weight.
Preservation caution: This is an archival transcription, not a validated modern sauerkraut fermentation or canning process. The combination of unspecified jar size, very low/unknown salt-to-cabbage ratio, boiling water and closed-jar storage for 6–8 weeks has not been established as safe. Do not rely on these instructions for shelf-stable storage or fermentation; use a tested fermentation recipe with a measured salt ratio and appropriate vessel and temperature control.