It's Sweet!
It's Sweet!

Saltfree Sauekraut

By The Krautfather  

September 24, 2012

  • Prep: 2 mins
  • Cook:

Ingredients

Large cabbage

10,cloves garlic

6 chillies

small whole toms

2large onions

two teaspoons each of celery

coriander

dill

distilled water,or rain water,ferment 72- 78f takes about 8-10 days, more info

dr paul bragg, book on saurkraut.

Directions

1shred and dice ingredients,in two inch layers, add small amount of herbs, repeat untill container two inchs from top add water,and ferment,at 72-78f

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