Lisa Atwood, Rebecca Courchesne, Rick Field

Sauerkraut

Name: Sauerkraut
Cuisine: German
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; 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; 3 Tbsp kosher salt, plus extra if needed

Preparation info

Makes
8
one pint jars

Difficulty
Easy

Appears in

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

Europe
Germany
Gluten-free
Vegan

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