I am trying new recipes this year, and sauerkraut is one of them.
I used this book. It’s great for step by step with great photos.
Cut the red cabbage in half. I love the designs and patterns it has, and the colors… that’s why I decided to do it with red cabbage this time.
You cut thin slices, and then put salt and massage it with your hands until there’s liquid coming out of the cabbage.
You pack it really good and tight. I used a small “potato smoosher” (as I call it.)
And the jar looks just as pretty! Now we are still waiting. I will report once we’ve tried it! Mmm… can’t wait.
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