Saturday, January 5, 2013


We turned 5 lbs. of cabbage into shreds using a mandolin/v-slicer. Then added 3 TBSP. salt and 2 TBSP. of caraway. Everything got mashed into a one gallon glass jar, topped off with a clean plastic bag with water in it as an air stop. This will sit in a cool place for about 2-3 weeks and voila, sauerkraut! Crunchy and tasty with rye bread, pastrami and cheese sandwiches!

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