Where can I find a recipe for homemade traditional sauerkraut?
SAUERKRAUT Store-bought sauerkraut is rarely made by traditional methods, and it just doesn’t taste as good as homemade. Traditional sauerkraut requires fermentation, a process that is healthful for human digestion and helps prevent cancer. Most of us don’t get enough fermented foods in our diets. Making your own sauerkraut is quite easy, and the result is a buttery, tangy staple that will keep for months. Note: For best results, choose a freshly harvested cabbage that is firm and heavy; an older cabbage may not yield the liquid necessary. Makes 1 gallon (16 cups) Ingredients • 5 pounds cabbage, sliced or grated • 3 tablespoons sea salt Directions In a large bowl, toss the cabbage with layers of salt. Pack it into a ceramic crock, a food-grade plastic bucket, or a large glass jar, tamping it down hard as you go. Fit a plate or plastic lid snugly inside the crock, and put a clean weight on the cover. This weight should force the water out of the cabbage and keep the cabbage submerged un
