does anyone have a recipe for hot kraut by the quart?

Answer 1

You don't need the vinegar. Just the cabbage, salt water and cayenne. We use about 1/8 tsp. Chopped cayenne to a quart of cabbage. Cover with salted water(2 Tbsp. salt to a qt. of water)
Cover the jar loosely and put in a warm place to ripen. Test taste every day after about 6 days until it ripens to your liking. Check every day to make sure the jar is full and add more salted water if needed. Make sure the jar is inside a deep dish to catch the overflow. When fully ripened place in the refrigerater where it will keep for up to 6 months.

Answer 2

* 1/2 pound bacon
* 1 (16 ounce) can sauerkraut, drained and rinsed
* 1/2 cup white sugar
* salt and pepper to taste

DIRECTIONS:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
2. In a medium saucepan heat sauerkraut with a little water over medium heat. Stir in crumbled bacon, sugar and 3 to 4 tablespoons of bacon drippings. Cook for 20 minutes, or until heated through. Season with salt and pepper to taste.

Answer 3

My grandmother makes it every year.

She shredds her cabbage, adds the hot pepper. (ever how much you want)
Fill the jar with the cabbage and pepper
Add one tablespoon of canning salt
Add three tablespoons of vinegar
Pour boiling water into the jar
Add the lid
let it set 7-10 days