Sauersprouts

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 10
• 2 heads cabbage
• 5 -10 brussels sprouts, chopped
• 2 whole onions, sliced into thick slices
• 5 garlic cloves, crushed
• 2 -3 tablespoons salt

Recipe

• 1 in food grade plastic bucket or large crock (like the ceramic insert to your crock pot), grate 1 of the cabbages. add chopped brussels sprouts and thoroughly mix.
• 2 sprinkle 1 to 1 ½ tablespoons salt evenly over the cabbage.
• 3 toss in the onions. add the crushed garlic.
• 4 grate second cabbage and add it to the crock with the rest of the salt.
• 5 using your hands, crush the mixture until liquid comes out of the cabbage freely.
• 6 place a clean plate on top of the kraut, then a clean weight such as clean rocks or a bag of water on top of the plate. cover with a towel and lid; check it after 2 days.
• 7 clean off the scum, repack and check every three days.
• 8 in about a week the kraut should be ready. don’t worry if the garlic turns blue – it happens!