Sauerkraut from Of Cabbages & Kimchi: A Practical Guide to the World of Fermented Food (page 30) by James Read

  • salt
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  • white cabbage
  • Serves : 1.25 kg

  • EYB Comments

    Preparation requires 1 to 4 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

    Preparation requires 1 to 4 weeks.

  • stepharama1 on November 17, 2025

    This is a nicely detailed recipe that yields an excellent result. I love that it includes the percentage weight of salt to add to the weight of cabbage - so it's quite precise.

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