Sides/Sauerkraut
| A: | 1kg cabbage (up to 2kg) |
| B: | 22g salt (1g per 45g cabbage) |
| C: | 2t mustard seed |
| 2t caraway seed | |
| 2t garlic powder | |
| 1. | Core and slice (A) thin. Add (B) in large bowl and knead with hands well. Let rest for 20 minutes and knead again. |
| 2. | Add (C) and pack in airtight fermentation vessel. Push down so that natural juices cover all solids, adding glass weights as needed. Let ferment for 2 weeks. |
| This recipe is adapted from an episode of "It's alive" by Brad Leone. | |
Servings: 24