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How to make Sauerkraut with Lemon and Parsnip

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First published at 23:16 UTC on May 21st, 2018.

bohemianelk

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1 cabbage
1 large parsnip
1 tablespoon salt
1/2 cup chopped Preserved Lemon (or 1 whole lemon, minced, peel and all)

Chop all the vegetables, mix in the salt and the lemon. Make sure there's abundant brine. If there isn't press on the cabbag…

1 cabbage
1 large parsnip
1 tablespoon salt
1/2 cup chopped Preserved Lemon (or 1 whole lemon, minced, peel and all)

Chop all the vegetables, mix in the salt and the lemon. Make sure there's abundant brine. If there isn't press on the cabbage more. Add a little water only if necessary. Pack it into a half gallon jar. Let sit for 2-4 days (or until bubbles form). Refrigerate if you like, it will keep a bit longer that way.

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