Click for Cookbook LOGIN
"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Fermented Sauerkraut Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Fermented Sauerkraut is from Andrea's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head of cabbage (about 2 lbs)
Salt
Water
Directions:
Directions:
1. Shred cabbage into a big bowl. Generally there are about 12 cups in a 1 lb. cabbage. Add 1 Tbsp salt and let it sit for 15 minutes.

2. Meanwhile make a brine of 1 c water and 1 1/4 tsp. sea salt. Taste it. This is how perfectly salted kraut should taste (like the ocean).

3. Go back to your cabbage and massage and squeeze with your hands. When you squeeze the cabbage and liquid comes out, it's ready to taste. Taste the cabbage at the bottom of the bowl and compare it to the brine. The salt level should be similar.

4. Cover with large cabbage leaves, put in weights. Make sure that all cabbage and leaves are completely submerged. Add more brine in needed.
Number Of Servings:
Number Of Servings:
Lots
Personal Notes:
Personal Notes:
Needs to cook for 1 week hot summer to 3 weeks cold winter.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

36W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!