Easy Sauerkraut Recipe

Name: Easy Sauerkraut Recipe
Ingredients: For a 1-gallon crock or 4 glass quart jars; • 5 pounds fresh veggies—cabbage is the classic because it’s nice and juicy, but any vegetable can be used: leeks, peppers, carrots, radishes, even beets (which will stain everything pink!); • Your choice of spices to taste—garlic, ginger, peppercorns, chili flakes, seaweed, etc. (optional); • 3 tablespoons salt; • 1 tablespoon whey or juice from your last batch of naturally fermented veggies (optional); For a 5-gallon bucket or crock or five 1-gallon-sized glass jars; • 25 pounds fresh veggies—cabbage is the classic because it’s nice and juicy, but any vegetable can be used: leeks, peppers, carrots, radishes, even beets (which will stain everything pink!); • Your choice of spices to taste—garlic, ginger, peppercorns, chili flakes, seaweed, etc. (optional); • 15 tablespoons salt (1 tablespoon shy of a cup); • 1/3 cup whey or juice from your last batch of naturally fermented veggies (optional)

Easy Sauerkraut Recipe was pinched from <a href="http://www.motherearthnews.com/real-food/easy-sauerkraut-recipe-zerz1509zcwil.aspx" target="_blank">www.motherearthnews.com.</a>

INGREDIENTS

•

For a 1-gallon crock or 4 glass quart jars

•

• 5 pounds fresh veggies—cabbage is the classic because it’s nice and juicy, but any vegetable can be used: leeks, peppers, carrots, radishes, even beets (which will stain everything pink!)

•

• Your choice of spices to taste—garlic, ginger, peppercorns, chili flakes, seaweed, etc. (optional)

•

• 3 tablespoons salt

•

• 1 tablespoon whey or juice from your last batch of naturally fermented veggies (optional)

•

For a 5-gallon bucket or crock or five 1-gallon-sized glass jars

•

• 25 pounds fresh veggies—cabbage is the classic because it’s nice and juicy, but any vegetable can be used: leeks, peppers, carrots, radishes, even beets (which will stain everything pink!)

•

• Your choice of spices to taste—garlic, ginger, peppercorns, chili flakes, seaweed, etc. (optional)

•

• 15 tablespoons salt (1 tablespoon shy of a cup)

•

• 1/3 cup whey or juice from your last batch of naturally fermented veggies (optional)

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