Sauerkraut - homemade
| Category | Vegetable
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | |
| Comment | |
Ingredients
- 1-2 heads solid cabbage
- PER HEAD:
- 1/2 teaspoon dill seed
- 1/2 teaspoon celery seed
- 1/2 teaspoon caraway seed
- 3 tablespoons salt or kelp or both
Directions
Need: bowl or crock, dish slightly smaller than inside diameter, a few large smooth stones. Shred 1 or 2 heads of solid cabbage. Put at bottom of container. For each head, pulverize the 1/2 teaspoons of dill, celery seed and caraway seed in a seed grinder or mortar. Mix with 3 tablespoons salt, or kelp or both for each head. Sprinkle on top of cabbage. Pour cold water to cover cabbage (about 2 quarts/head) - don't fill closer than 2 to 3 inches from top. Put on plate. Press down and weight with stones. Place in a warm room. Remove scum. Keep cabbage submerged or it will rot. It usually takes about 7 days. Save sauerkraut juice to drink. Drain sauerkraut to eat. Red especially pretty. Alternatives: additions: thinkly sliced onions, carrot, turnip strips, slivers of cauliflower, radish slices. other flavors: juniper berries, mustard seeds, coriander seeds.
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