Kiseli Kupus (sauerkraut) Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
24: Cabbage heads, solid heads
3: Red peppers, quartered
1: Fresh horseradish, peeled and chopped
1/2 Box: bay leaves,
1: Garlic head,
1/4 Box: dry whole red peppers,
52 ounce: Salt, not iodized
Directions:
Core cabbage and fill with salt. Place, core side up,
in large crock. Layer cabbage, above ingredients
alternately. When all has been place in crock, cover
with large leaves which have been removed from
cabbage; fill crock with water. Place a heavy weight
on top of cabbage; cover with clean cloth. Should be
ready in 40 days. Keep water clean by removing foam
each day which will begin to form in about 10 days.
Source: Ivan C. Tiholiz, M.D. "Our Favorite Recipes"
St. Anthony Croatian Catholic Church Typed for you by
Karen Mintzias
Source from luhu.jp
in large crock. Layer cabbage, above ingredients
alternately. When all has been place in crock, cover
with large leaves which have been removed from
cabbage; fill crock with water. Place a heavy weight
on top of cabbage; cover with clean cloth. Should be
ready in 40 days. Keep water clean by removing foam
each day which will begin to form in about 10 days.
Source: Ivan C. Tiholiz, M.D. "Our Favorite Recipes"
St. Anthony Croatian Catholic Church Typed for you by
Karen Mintzias
Source from luhu.jp
Tags
Vegetables