Sauerkraut?

So, the cabbages will be coming in fairly soon from gardens and farmers' markets. What has anyone found for a good sauerkraut recipe?

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Tim_Sutherland_52834

I shred, add 2.5% salt and leave for six weeks (I like it strong). Other flavours I will add just prior to eating.

joseph_walker_85938

Salt is the ingredient. Variety of taste is achieved after when cooking. Caraway and or Juniper are flavours that work well.

com-chefsteps

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Mike_35440

When you say "strong", do just mean nice and sour because of the length of time you let it ferment? Thanks for using a % weight on the salt. Makes it easy to figure after weighing the shredded cabbage, especially if set the scale to read out in grams or kg.

Tim_Sutherland_52834

Yes nice and sour.

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