It's not a recipe John. You just add a tiny bit of PC to each jar before processing it. I never do kraut in pints, just quarts, and I use a short 1/4tsp. per quart. It is added "to taste" so you'll have to experiment a bit to decide how much you prefer.

Instructions on the bottle call for rounded 1/8 tsp. per pint.

Regardless of the vegetable the jar label reads:
1. Prepare recipe as instructed. Pack vegetables in jars.
2. Add Pickle Crisp Granules (rounded 1/4 tsp. per quart and rounded 1/8 tsp. per pint.
3. Ladle hot liquid into the jars.
4. Process or refrigerate according to recipe.

Dave

Dave,

Thanks much! I'm going to town in the morning and will buy some PC. Have at least a gallon of fermented red cabbage kraut in a very cold fridge that will use.

Still trying to successfully ferment green cabbage kraut in pint jars using very little salt & think I have it worked out. If I succeed then won't have to can the kraut for long storage in the future. Fingers crossed.

jt

If you aren't going to process it you don't need the pickle crisp.

Dave

I make sauerkraut every year and my cabbage is beautiful this year so I am happy to read this thread. I have never used Pickle Crisp so I'll give it a try. I have to say though that my kraut is wonderful. A friend gave me some jars and I thanked him and he said, they are not free. I want two jars of your sauerkraut. I gave it to him of course and his wife told me that he opened the jars and ate it right out of the jar. When I saw him next he said, That was the best kraut I ever ate......I'll try some Pickle Crisp and see if it makes it even better.

Canned the kraut yesterday and sampled a jar today. A definite improvement. Thanks, Dave!

Too salty for me though. Will go back to low-salt method for next batch.

Have two 5 gal buckets of kraut to put up. Was wondering about using PC. Will go ahead and use it d/t this posting. Also have some red cabbage to put up. Would like a pickled cabbage recipe if anyone has a TNT one they have used. Thanks

I used Pickle Crisp the last batch of kraut and it makes a HUGE difference! I like my kraut crunchy. It has been fermenting for 2 weeks now and it is almost as crunchy as when I put it in the pint jars. Will never make kraut again without using Pickle Crisp.