How to ferment your own sauerkraut from Gabriel Kreuther: The Spirit of Alsace, A Cookbook (page 60) by Gabriel Kreuther and Michael Ruhlman

  • juniper berries
  • black peppercorns
  • white cabbage
  • EYB Comments

    Must ferment for approximately three weeks.

Where’s the full recipe - why can I only see the ingredients?

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

    Must ferment for approximately three weeks.

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