Thanks for the recipe SpearBrave. I do make my own sauerkraut but it is just the standard kind now I have something different.

Quote Originally Posted by wallflower View Post
I'm not brave enough to go ahead and can food, (they don't call you SpearBrave for nothing ) , so is this recipe good eaten off the stove and without tinning or canning?
Don't be afraid of canning. Canning is your friend.

This dish uses vinegar which is anti-bacterial and anti-fungal so would be a good first project in canning. If you're still worried you can just keep them in the fridge after canning.

http://www.freshpreserving.com/guide...oToCanning.pdf