by Ann Wigmore and Brian Clement
Last Updated:18 Jan 97
- 2 large head cabbage, green and/or red
- 2 beets, trimmed and grated (optional)
- 7 juniper berries, ground (optional)
- 4 teaspoons dulse or wakame, soaked and chopped (optional)
- teaspoon dried dill or 2-3 teaspoons fresh (optional)
- Grate cabbage and save 2 or 3 outer leaves. Place cabbage, beets, and other
ingredients in a bucket or pail till half full, and with a bat or 2" x 4" board, pound cabbage mixture firmly until it becomes juicy.
The more you pound, the better. Place pounded mixture in a crock, glass bowl, jar, or stainless cookware, and cover
completely with outer leaves. On top of leaves, put a plate and a brick or heavy stone to weigh them down.
Next cover the crock itself with a cloth or towel and set it in a warm place. Leave undisturbed for 6-7 days. After 7 days,
remove the weight and discard exposed leaves. Skim mold and residue from the top layer. Underneath you will find
fresh, tasty sauerkraut. Place kraut in glass jars and cover securely with lids. It will keep in the refrigerator for 3-4 weeks.
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