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Sauerkraut Recipe

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This recipe for Sauerkraut, by , 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!

Contributor:  
Contributor:  
Pinterest

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.

 

 

 

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