Can-do kraut from This Will Make It Taste Good: A New Path to Simple Cooking (page 68) by Vivian Howard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to ferment for at least 1 week.

  • lholtzman on December 02, 2024

    This is so easy, but takes time to ferment. I really prefer the 2 week kraut, even though it’s hard to wait.

  • Running_with_Wools on June 19, 2022

    Very good and really easy. I see myself making this for the rest of my life.

  • SheilaS on November 12, 2020

    Using only one head of cabbage makes this a very accessible sauerkraut recipe for someone like me who is a newbie to kraut making. Citing a weight for the cabbage might be helpful. Mine weighed about 2 lbs and almost all of it fit into a 1 qt jar vs the 2 qts cited in the recipe. Per the recipe, I let it ferment for 2 weeks. I'm not an expert but it tastes very salty and a bit pickle-y. The texture is not as crisp as fresh cabbage but not mushy. So far, I've only used it in the Breakfast of Compromisers omelet and I liked it a lot.

  • southerncooker on November 08, 2020

    I made mine in a crock. After fermenting for a week I transfered to jars and put in fridge. Tasted good. Can't wait to try it in some of the recipes and on its own.

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