Sauerkraut

Name: Sauerkraut
Yield: Serves 24 (Makes about 6 cups)
Ingredients: 1 head, green cabbage (2 1/2 pounds), quartered, cored, and shredded; 2 tablespoons pickling and canning, salt; 1 1/2 teaspoons, juniper berries; 2 cups, water

31 comments

Appears in Cook's Illustrated January/February 2016

A classic pairing with bratwurst and in Reubens, sauerkraut packs a tangy, sour punch.

SERVES24 (Makes about 6 cups)

TIME30 minutes, plus 6 days fermenting

WHY THIS RECIPE WORKS

A classic pairing with bratwurst and in Reubens, sauerkraut packs a tangy, sour punch. And yet it’s nothing more than shredded cabbage and salt that have been left to ferment. Determining the correct amount of salt was key. Aside from its i...

This is a members' feature.