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