"Some liken the preparation of Homemade Pickled Sauerkraut to an art, while for us it`s a miracle we get to enjoy every year!"
Be the first to cook this recipe
- Views per month0
- Views per week0
- Rating5 out of 5
- cabbages - 40 - 50 heads
- salt - 3.5 lb (1.5 kg)
- corn - 2 handfuls of dried grains
Clean the cabbages of all wilted leaves and cleave the cores in a cross pattern. Put the cabbages in a barrel, add salt and throw the corn on top of it.
Add water and decant it every 3-4 days. Continue this process for 3 weeks. Finally, press down with a crown of vines and a weight to keep it submerged.