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Lisa Atwood, Rebecca Courchesne, Rick Field

Sauerkraut

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Preparation info
  • Makes

    8

    one pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Here’s a classic way to pickle cabbage and make sauerkraut, known for its puckery flavor. The fermentation process can take several weeks, so don’t be impatient. Use a mandoline, a food processor, or a chef’s knife to cut the cabbage into thin shreds.

Ingredients

  • 5 lb (2.5 kg) red or green cabbage, or a mixture (about 4 medium heads), tough outer leaves removed, quartered, cored, and finely shredded

Method

Place the cabbage in a large bowl, sprinkle with the 3 Tbsp salt, and toss to combine. Cover and let stand until softened, about 30 minutes.

Working in batches, tightly pack the cabbage into a 4-qt

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