Sauerkraut from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (page 51) by Sandor Ellix Katz

  • sea salt
    Buy Now
  • cabbage
  • Serves : approx 1 quart/litre

  • EYB Comments

    Takes 3 days - 3 months. See recipe for suggested additions - carrots, Brussels sprouts, onions, garlic, seaweed, etc.

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

    Takes 3 days - 3 months. See recipe for suggested additions - carrots, Brussels sprouts, onions, garlic, seaweed, etc.

  • RosieB on June 14, 2014

    I was lucky to find a second hand fermentation crock and I made this recipe. I left it longer due to circumstances but it was great. We are still eating it. A good bit of crunch but with a nice tang and so much nicer than the bottled sauerkraut. There was no mould. I can't wait try some other recipes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.