Recipe Details

Summary

Name: Sauerkraut

Category: Oktoberfest

1 (3 1/2 pounds) green cabbage

3 tablespoons coarse salt

Cut cabbage in quarters and remove core. With a mandolin or food processor

fitted with a 2−millimeter slicing blade, slice as thinly as possible. Place

in a large bowl with salt and toss to combine.

Transfer to a large glass or ceramic container and tap down by hand so

liquid rises to top. Cover with a damp towel touching cabbage and top with a

3−pound weight. Cover again with a layer of plastic wrap and set aside in a

warm place for 5 days to ferment. Sauerkraut may be kept in a sealed

container in refrigerator as long as 3 weeks.