Recipe Cottage


LOCATION: Recipes >> Preserving >> Sauerkraut 03

Print this Recipe    Sauerkraut 03

German Homemade Sauerkraut

2 pounds green cabbages, shredded
2 tbsp. coarse, kosher, or sea salt
1 tsp. sugar

Toss the cabbage, salt and sugar together in a large bowl. Let sit
at room temperature for 1 hour, or until the cabbage has released
a lot of water. If there is not enough brine, the sauerkraut will
go bad before it ferments. Place the cabbage in a large glass or
glazed earthenware jar or canister, first squeezing the liquid from
each handful back into the bowl. After you've added all the
sauerkraut, push it down with your fist to make it more compact.
Then pour in enough brine to cover the cabbage by at least 1 inch.
Insert a small plate, large enough to cover all the cabbage, inside
the jar to keep the cabbage submerged. Drape the canister with a
cloth and let sit at room temperature for 2-4 weeks. Check the
plate after a couple of days. If it's floating on the brine, place
another plate on top of the first to create more weight. It's ready
when it tastes like sauerkraut. Makes 5 cups.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.