Sauerkraut Recipe - Cooking Index
Sauerkraut Recipe - Cooking Index
| 1 | Green cabbage head - (3 1/2 lbs) | |
| 3 tablespoons | 45ml | Coarse salt |
Cut cabbage in quarters and remove core. With a mandolin or food processor fitted with a 2-millimeter slicing blade, slice as thinly as possible. Place in a large bowl with salt and toss to combine.
Transfer to a large glass or ceramic container and tap down by hand so liquid rises to top. Cover with a damp towel touching cabbage and top with a 3-pound weight. Cover again with a layer of plastic wrap and set aside in a warm place for 5 days to ferment. Sauerkraut may be kept in a sealed container in refrigerator as long as 3 weeks.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A21 broadcast 11-19-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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