My Recipe Box

Preserving the Season: Sauerkraut

By Pielove, member

October 18th, 2010

The "Preserving the Season" column is one of my favorites in the magazine, so here is what I am doing to preserve the season.  With cabbage at 15 cents a pound at my local grocery store, I scored about 20 pounds of beautiful fresh cabbages.  Using a Japanese mandoline (Benriner), we shredded it, salted (about 3T per 5 pound head of cabbage), pressed it in the "crock", covered and weighted it, then stashed it in the cellar to ferment.  Whilst I can report that pressing sauerkraut is the perfect job for an energetic 5-year-old, I will have to check back for reports on the sauerkraut itself.

Hmm, will "Preserving the Season" ever do lactic fermentation?  Hmm, a kimchi recipe or half-sour pickle recipe would be outstanding.  Is anyone else fermenting out there?

Recipe Used: Sauerkraut


posted in: Gallery, sauerkraut, Preserving the Season
Comments (1)

enightshade writes: I know your post was made some time ago but yes I have been on and off experimenting with fermentation and thanks very much for your sauerkraut recipe. I have been making several different vegetable fermentations similar to sauerkraut. Rutabega or sauerreba is one of my favourites as is kimchi. I have been reading about vinegar lately as well and I wondered if anyone has had any experience with this. Posted: 8:46 pm on May 1st

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