Sauerkraut: Difference between revisions
Jump to navigation
Jump to search
(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.") |
|||
| Line 6: | Line 6: | ||
* 1 Tablespoon caraway | * 1 Tablespoon caraway | ||
* 1/4 teaspoon coriander seeds | * 1/4 teaspoon coriander seeds | ||
* 1/2 teaspoon | * 1/2 teaspoon cayenne powder | ||
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. | 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. | ||
Revision as of 10:08, 20 November 2024
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 cayenne powder
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.