Take a couple of these
Peel
and grate (foodprocessor recommended)
Pack into jars:
Use a glass weight to keep the pulp submerged.
Set in a cool room with loose lids and leave to ferment for three weeks at least.
Close lids tight and refrigerate.
Persuade your family that sauerkraut is the new wonder foodstuff.
Enjoy with soups, stews, salads, sausages, fish, chips .....everything !
I have to admit that I only have eaten sauerkraut once in Germany and didn’t really like it. Maybe it’s an acquired taste.
ReplyDeleteWas that Germany proper or the German Market?
ReplyDeleteGermany proper.
DeleteI actually do quite like sauerkraut. I love the fact that you have used a glass weight here, gonna nick that idea. Wishing you a Happy Christmas Mal.
ReplyDeleteI am happy to reciprocate. Enjoy the holiday Shaheen.
DeleteKohlrabi is one on my plant list. I really want to grow, but still have no idea how to cook it.
ReplyDeleteI'm glad to find your blog... happy gardening