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I recently saw a cookery show where they covered making sauekraut. This was what they suggested (I wrote it down because I love experimenting with cooking)...
Finely shred cabbage and place it in a large jar with about a teaspoon of salt and a teaspoon of sugar. Refridgerate it for about 3 weeks, which will give it just enough time to ferment, I guess would be the correct term and then it is good to go. Make sure you shake the jar every day or so to make sure the whole mixture is coated.
Good luck with it and please let me know if this works.
Finely shred cabbage and place it in a large jar with about a teaspoon of salt and a teaspoon of sugar. Refridgerate it for about 3 weeks, which will give it just enough time to ferment, I guess would be the correct term and then it is good to go. Make sure you shake the jar every day or so to make sure the whole mixture is coated.
Good luck with it and please let me know if this works.
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I just may try this. Thanks
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little salt+pressure+time=sauerkraut, http://www.morsessauerkraut.com/contact.htm Talk to these guys all your questions will be answered!
Informative but I was looking for a recipe.
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