Sauerkrauben from The Washington Post by Cathy Barrow

  • turnips
  • red cabbage
  • Show all ingredients...

  • EYB Comments

    Can se either kosher or pickling salt. Cabbage-turnip mixture needs to be salted overnight. The Sauerkrauben needs 2 weeks to ferment. and then can be refrigerated for a month or more.

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Notes about this recipe

  • Recipe Notes

    Can se either kosher or pickling salt. Cabbage-turnip mixture needs to be salted overnight. The Sauerkrauben needs 2 weeks to ferment. and then can be refrigerated for a month or more.

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