Sauerkraut with mint from Do - Preserve: Make Your Own Jams, Chutneys, Pickles and Cordials (page 104) by Anja Dunk and Jennifer Goss and Mimi Beaven

  • mint
  • white cabbage
  • Serves : 750ml

  • EYB Comments

    Allow to ferment from 5 days to 2 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

    Allow to ferment from 5 days to 2 weeks.

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