I haven't made sauerkraut in a really long time, so I got some cabbage, carrots, a sweet onion, and I made some! Recipe below. I've changed it up a little bit from the way that I made it in the beginning. My motto is to keep it simple! But…
I haven't made sauerkraut in a really long time, so I got some cabbage, carrots, a sweet onion, and I made some! Recipe below. I've changed it up a little bit from the way that I made it in the beginning. My motto is to keep it simple! But I do love onions and carrots in my kraut!
I also decided to start some wine out of store-bought Apple juice. I found something crazy in my garden.
Ann's Updated Sauerkraut Recipe
2 lbs cabbage
4 tsp. Non iodized salt
Small bag julienne carrots
1 large Vidalia onion
1 large jar (about a gallon)
1 sandwich baggie
Core, shred/chop etc. cabbage. Save one large outer leaf. Chop onion. Throw both in a large bowl, add carrots. Sprinkle 4 tsp. non iodized salt over it all (2 tsp. per pound of cabbage/veggies). Massage for a bit. Let sit until it starts creating brine. Put in jar. Pack down. Add more non chlorinated water if need be. Cover kraut completely with water. Put large cabbage leaf down on top of kraut, and press to submerge. Add more water over top if need be. Place sandwich bag over jar. Fill with water to within an inch of the top of jar. Loosely place lid over top of jar. Let ferment 2 weeks, or as per your taste.
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