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| Home -> [Croatian, Eastern European, German, Vegetables, Western European] -> [Kiseli kupus (sauerkraut) Recipe] |
Kiseli kupus (sauerkraut)
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Croatian, Eastern European, German, Vegetables, Western European |
Rating: |
0 |
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Ingredients:
| 24
| | Cabbage heads (solid heads) | | 3
| | Red peppers, quartered | | 1
| | Fresh horseradish | | | -- peeled and chopped | | 1/2
| | Box bay leaves | | 1
| | Garlic head | | 1/4
| | Box dry whole red peppers | | 52
| oz | Salt (not iodized) |
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Procedures:
| 1 | Core cabbage and fill with salt. | | 2 | Place, core side up, in large crock. | | 3 | Layer cabbage, above ingredients alternately. | | 4 | When all has been place in crock, cover with large leaves which have been removed from cabbage; fill crock with water. | | 5 | Place a heavy weight on top of cabbage; cover with clean cloth. | | 6 | Should be ready in 40 days. | | 7 | Keep water clean by removing foam each day which will begin to form in about 10 days. |
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