Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 I have tried sauerkraut and didn't have any luck with it. I love it, would you share your recipe? Trish Burrows sunflowers2 P.O. Box 456 Newland, NC 28657 828-733-1672 kefir_king I just made Homus and gacoumole...that was great...plus saurkraut, home made :-) only took 1 week :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2006 Report Share Posted March 10, 2006 I am interested in it too! Leah Trish Burrows <sunflowers2 wrote: I have tried sauerkraut and didn't have any luck with it. I love it, would you share your recipe? Trish Burrows sunflowers2 P.O. Box 456 Newland, NC 28657 828-733-1672 kefir_king I just made Homus and gacoumole...that was great...plus saurkraut, home made :-) only took 1 week :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2006 Report Share Posted March 10, 2006 Saurkraut...Its VERY EASY...here goes: Take I Red Cabbage, preferably Organic if you can find it. Shred it with a shredder...I use my Kenwoord food processor to shred the Cabbage..but you can easily use a hand shredder. Put it in a clean bowl (glass, stainless steel). Put 2 heaps Tablespoon full of sea salt and mix well with the cabbage Cover the bowl with tissue kitchen paper and allow to stand for 3-4 hours. Remove Cabbage and salt and put it in a large glass jar..I normally use a 3-4 litre glass jar. Cover the cabbage and salt with enough water ( I use filtered water or spring water)... You can also add a teaspoonfull of AllSpice .. Now, what you must do is MAKE SURE THAT THERE IS NO AIR ...so you take a plastic bag (sandwitch bag) and full it with water and put the water bag on top of the cabbage plus water..the water filled plastic bag seals the cabbage from the air...that is very important.. Leave it standing for a week, you will see lots of bubbling...and when the bubbles stop (1-2 weeks), decant and put in the fridge ready for use.. I wish I could post photos here with this msg...how do I do that? rawfood , Leah Morrison <l_morrison2002 wrote: > > I am interested in it too! > Leah > > Trish Burrows <sunflowers2 wrote: > I have tried sauerkraut and didn't have any luck with it. I love it, would you share your recipe? > > Trish Burrows > sunflowers2 > P.O. Box 456 > Newland, NC 28657 > 828-733-1672 > > kefir_king > I just made Homus and gacoumole...that was great...plus saurkraut, home > made :-) only took 1 week :-) > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.