Description: Sauerkraut, served hot or cold, is the most famous German dish. Skip the store bought, it is a snap to make. And don’t be afraid of the juice, it is very healthy to DRINK.

Serving: 20 ½ cup servings

Fermentation: Mix warm water and 6 Tbsp salt (set aside to dissolve). Clean, core & quarter cabbage (set aside a large leaf). Rough slice cabbage (⅛” thick). In earthen crock, put 2” layer of cabbage, sprinkle in 1 ½ Tbsp caraway seeds. Repeat until crock is filled 3” from top. Add saltwater to cover cabbage. Place large leave over mixture and set weights on top, then lid. Set in dark place (NOT fridge) for 6 wks. Check every 5 days. Remove any film or “mold.” Do NOT drain/change water. Add water if needed.Cooking: Wash and drain sauerkraut well. Cook bacon and/or apples or until translucent. Add sauerkraut and heat slowly. Do not drain before serving.

Hint: Can in fermentation juice and store for up to 6 months.Do NOT wash crock with soap, just warm water and some salt. Drinking the sauerkraut pickling “juice” is a great digestive.

6 cups warm water6 Tbsp Coarse Salt (non-iodized)2 medium cabbages½ cup of Caraway Seeds

½ rasher of bacon2-3 apples (⅛ “ sliced)

Preparation Time: Initial: 15 minsFermentation: 5-6 weeksCooking: 20 mins

Sauerkraut Tischrunde-Dahoam(Pickled Green Cabbage)