|Our faithful friends for sauerkraut|
Ingredients1 smallish Green Cabbage (all organic produce)
2 smallish Carrots
1 large Parsnip
1 small Red Onion
3 tbsp Prepared Horseradish (the kind with just vinegar and salt added - no cream!)
3 tbsp Salt
ProcessAgain, this sauerkraut follows the time-tested basic sauerkraut technique. Grate the carrots and parsnips and onion. Shred the cabbage. I use a food processor, so this couldn't be easier. Smash the vegetables up with the salt in a wide bowl, until there is a fair puddle of briney juice in the bottom. Then, stir in your prepared horseradish. You could grate some fresh horseradish, and that is what I will do, when it is in season. Pour the whole lot into a wide mouth jar or crock (as long as it is non-metallic). Smash it down again until the brine covers the cabbage.
|A jar within the jar puts pressure on the cabbage mixture|
A pound of this stuff in the store would cost you somewhere in the region of 10 bucks. For that money, you could probably make about 8 pounds using this recipe. Talk about saving money! And don't forget the health benefits. So start yours now!