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Image by Caroline Attwood

Old World Sauerkraut

Sauerkraut on a warm pastrami sandwich or enhancing the flavors of a hot bratwurst make for an excellent meal. 

Update: in the past several years I keep a gallon of sauerkraut fermenting at a time so that we can have it consistently. My favorite method is plain green cabbage, enough to fill a gallon sized crock or two 1/2 gallon jars with airlocks.  I have found that my best sauerkraut is made with 6 tbls of salt per gallon. And I add 4 tbls of our chili sauce per gallon to spice it up. I let it ferment anywhere from 2-4 weeks and after I refrigerate.

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