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Sauerkraut by Rick Miars

Cut the cabbage into small pieces either with a knife or a food processor.  Do not shred it or the sauerkraut will be like slaw.

  • Pack tightly (I use a wooden spoon) into a pint or quart canning jar.
  • In a pint jar 1/2 teaspoon of salt, kosher if you choose, in a quart jar add 1 teaspoon.
  • Fill slowly with water.  let set for 10 minutes then top off the jar.
  • Place a lid on the jar LOOSLY and put on a shelf in a cool room.  After 5 days check and add water as needed, then tighten the lid.
  • Let sit for another two weeks or to taste.   When you open the jar discard some of the top of the kraft as it will be brown..   
Makes a great sauerkraut that is not too bitter and quite healthy.


Not sure what to do with those tamarind pods? Click here to download our one page PDF on what exactly those sticky little pods are and how you can best use them to spice up your cuisine!

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