Cabbage, carrot, ginger + garlic sauerkraut (Sauerkraut bresych, moron, sinsir a garlleg) from Sea Salt - A Perfectly Seasoned Cookbook (page 114) by Alison Lea-Wilson and Jess Lea-Wilson and David Lea-Wilson

  • garlic
  • fresh ginger
  • Show all ingredients...
  • Serves : 1 kg

  • EYB Comments

    Allow to ferment for at least 5 days, and up to 4 weeks.

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Notes about this recipe

  • Eat Your Books

    Allow to ferment for at least 5 days, and up to 4 weeks.

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