Sauerkraut: Revision history

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20 November 2024

  • curprev 02:4402:44, 20 November 2024‎ RobertBushman talk contribs‎ 463 bytes +463‎ Created page with "Category:Recipes = Ingredients = Half Gallon Batch: * 4.5 pounds cabbage * 7.5 teaspoons salt (1.5 tsp/lb) * 1 Tablespoon caraway * 1/4 teaspoon coriander seeds * 1/2 teaspoon crushed red pepper Shred cabbage, layer and crush with layers of seasoning. Start crushing after the first couple layers. When all the cabbage is in, keep crushing it until the liquid is higher than the vegetable matter. Store covered in the dark at room temperature for 7 - 10 days."
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