Guest guest Posted August 16, 2007 Report Share Posted August 16, 2007 Sauerkraut with Carrots and Onions 1 cabbage, sliced thin 4 carrots, sliced 1 large onion, sliced 3 tbsps. sea salt Put vegetables and salt in a large mixing bowl and mix with your hands. Transfer the salted vegetables to a clean crock. Use a small plate that fits inside the crock. Place a heavy rock on top. Cover the crock with a clean dish towel. Put the crock in the pantry, dry basement, or a dark, cool corner counter of the kitchen. Check the next day to make sure that the cabbage is covered by its own juice - if not, add more weight. Check again the next day, and if the cabbage is not covered, add more salt. Check the sauerkraut daily. Skim off any mold that forms on top. After 10 days, taste. If the cabbage is sufficiently fermented, refrigerate it in clean jars for up to a year. If not, taste again the next day. Sauerkraut is ready in 10 to 14 days. If it is too salty, rinse or soak in cool water for a day All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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