HOW TO MAKE SAUERKRAUT , TRADITIONAL ESTONIAN RECIPE (Cooking with Tammo)

salt

💰Cheaper: sea salt

Sea salt can enhance flavor while being less processed.

cabbage

💰Cheaper: green cabbage

Green cabbage is usually less expensive than specialty varieties.

Remove any wilted outer leaves from the cabbage.

Slice the cabbage in half and shred it into a sink.

Mix the salt with the cabbage in the sink, using about 4 tablespoons for 5 lbs of cabbage.

Crush the cabbage to get the salt working and release its water.

Add a dash of wine (about half a cup) to the mixture.

Continue mixing until the cabbage starts to become soggy and liquid is released.

Repeat the process with additional heads of cabbage, using about 2 and 1/2 tablespoons of salt for each 3 lb head.

After mixing, tamp down the cabbage in the croc to release more liquid.

Cover the top with some outer leaves to keep air out during fermentation.

Let the mixture sit for about 4 to 6 weeks, keeping air and bugs out.

Cooking Techniques

Equipment Needed

Spice Level: