Simple Sauerkraut


  • Salt brine, as needed and for water weights (1 teaspoon noniodized salt, dissolved, per 1 cup water)
  • 3 tablespoons noniodized salt, such as canning, pickling or kosher, divided
  • 5 pounds green cabbage

Rinse the cabbages under cool water and remove the tough outer leaves. Cut the cabbages into quarters and cut out the core. Using a large, sharp knife, a food processor with a slicing blade or a mandoline, very thinly slice the cabbage. Place about one-third of the cabbage in a large clean bowl a...

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