![]() Quarter the cabbage, remove the core, and slice the cabbage into thin strips (I shoot for around 1/4″ wide). Wash the cabbage and remove any wilted outer leaves. ![]() Learn how to use a fermenting crock in this post. And it tastes better the longer it ages, too! You can make bigger batches of sauerkraut in a beautiful old-fashioned fermenting crock. *I’m writing this recipe for one head of cabbage, BUT, keep in mind it takes nearly the same amount of effort to make a lot of kraut as it does a little… So don’t be afraid to make a BIG batch.
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