Kiseli Kupus (Sauerkraut)
Recipe Description
1 batchIngredients
- 24 cabbage heads (solid heads)
- 3 cayenne pepper|red peppers; quartered
- 1 Fresh horseradish -- peeled and chopped
- 1/2 Box bay leaf|bay leaves
- 1 garlic head
- 1/4 Box dry whole cayenne pepper|red peppers
- 52 oz salt (not iodized)
Core cabbage and fill with salt. Place, core side up, in large crock.
Layer cabbage, above ingredients alternately. When all has been place in
crock, cover with large leaves which have been removed from cabbage; fill
crock with water. Place a heavy weight on top of cabbage; cover with
clean cloth. Should be ready in 40 days. Keep water clean by removing
foam each day which will begin to form in about 10 days.
Layer cabbage, above ingredients alternately. When all has been place in
crock, cover with large leaves which have been removed from cabbage; fill
crock with water. Place a heavy weight on top of cabbage; cover with
clean cloth. Should be ready in 40 days. Keep water clean by removing
foam each day which will begin to form in about 10 days.
This article uses material from the "Kiseli Kupus (Sauerkraut)" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
