Sauersprouts
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
10
ingredients
- 2 heads cabbage
- 5 -10 Brussels sprouts, chopped
- 2 whole onions, sliced into thick slices
- 5 garlic cloves, crushed
- 2 -3 tablespoons salt
directions
- In food grade plastic bucket or large crock (like the ceramic insert to your crock pot), grate 1 of the cabbages. Add chopped Brussels sprouts and thoroughly mix.
- Sprinkle 1 to 1 ½ tablespoons salt evenly over the cabbage.
- Toss in the onions. Add the crushed garlic.
- Grate second cabbage and add it to the crock with the rest of the salt.
- Using your hands, crush the mixture until liquid comes out of the cabbage freely.
- Place a clean plate on top of the kraut, then a clean weight such as clean rocks or a bag of water on top of the plate. Cover with a towel and lid; check it after 2 days.
- Clean off the scum, repack and check every three days.
- In about a week the kraut should be ready. Don’t worry if the garlic turns blue – it happens!
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana