Caraway studded sauerkraut from Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles (page 137) by Machiko Tateno

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Notes about this recipe

  • Eat Your Books

    Can substitute red cabbage for green cabbage, and coarse sea salt for kosher salt. Ferments 1 week at room temperature (3 days in warmer weather).

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