what is the best sauerkraut recipe that you ever had?
As a child, the best recipe was to fry the sauerkraut while adding all sorts of sauces on it. I think it’s almost like this recipe here (minus the refrigerator part): http://www.chetday.com/sauerkrautrecipe.htm To prepare the cabbage, remove and discard the outer leaves. Wash and drain and then cut the cabbages into halves or quarters while removing the core in the process. Step 1) Shred Cabbage – I use my food processor for speed and ease. If you shred by hand, make sure the shreds are no thicker than a nickel or dime! Step 2) Mix, with wooden spoon or very clean hands, 5 pounds of shredded cabbage with 4 tablespoons of Kosher salt (pickling salt will do but changes the flavor a bit – do not use table salt) and toss and mix thoroughly until kosher salr dissolves! (You can make as much as you wish as long as you use the ratio of 5 lbs. cabbage to 4 Tbs. salt.) NOTE: If you plan on refrigerating and not canning use
