I made red sauerkraut today. It is so easy I don't know why people don't make it all the time!
It was simply done by slicing red cabbage thinly and adding it to a crock pot. Little by little I layered cabbage with salt...one head of cabbage from the farm market in Garden City with 2 tablespoons of kosher salt. I kept mashing it with my mothers old wooden potato ricer. I put a big bag of water on top to weight it down. It fit perfectly!
In a few days it will make sauerkraut, and should last a long time. It is supposed to be amazingly good for you. Anyone ever made it before?This is actually a whole head of cabbage!
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