Sauerkraut

Kapusta Kwaszona

Preparation info
    • Difficulty

      Easy

Appears in
Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

  • About

Ingredients

  • 5 lbs. sound and mature cabbage
  • 2 ozs. salt
  • Caraway seed, optional

Method

Remove outside green and dirty leaves. Cut head in half and take out core. Shred the cabbage finely and put five pounds of cabbage and two ounces of salt into a large vessel and mix with the hands. Pack gently into a crock with potato masher. Repeat until the crock is nearly full. Cover with a cloth, plate and weight. Fermentation will be complete in 10 to 12 days. During the curing process, kr