Thursday, February 25, 2016

Easy Sauerkraut Recipe

1 large head of cabbage, weighing at least 2 pounds
1 tablespoon canning & pickling salt
1 teaspoon caraway seeds

Slice the head of cabbage in half and cut out the core. Using a mandolin or sharp knife, shred the cabbage into thin slivers.
Place the shredded cabbage in a large, wide bowl and sprinkle the salt over it. Toss to coat.
You can place cabbage in zip bag or leave it in bowl. Next pound the cabbage with a jar filled with something dense, like jam.
Pound the cabbage until the juices are released, about 10 minute.
Toss with caraway seeds.
Place cabbage in a mason jar, pressing firmly down to tightly pack the cabbage. I recommend a small mason jar.
Serve on a Reuben Sandwich or on a side.

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