Classic Sauerkraut

By • March 15, 2011 • 0 Comments

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Author Notes: Following the course of the CharcutePalooza year long challenge, I tried this fantastic sauerkraut recipe. So perfect on Reuben sandwiches.The Whiskey Chicken

Serves 6

  • 17 cups water
  • 3/4 cups kosher salt
  • 2 tablespoons kosher salt
  • 1/2 teaspoon caraway seeds
  • 1 head green cabbage, shredded
  1. Combine water and salt in a medium saucepan.
  2. Simmer until dissolved. Cool, then chill.
  3. Combine cabbage, brine, and caraway in a nonreactive conatiner.
  4. Fill a large plastic resealable bag with water. Place over top of container so cabbage is completely submerged.
  5. Place container in a cool dark place for 2 weeks, longer for a stronger flavor.
  6. Strain brining liquid into medium saucepan. Bring to boil, cool.
  7. Combine with sauerkraut and keep in refrigerator for up to 3 weeks.
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