Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Sauerkraut
5 pounds shredded cabbage
2 tablespoons salt
Pack cabbage into a stone jar or crock, working in salt until juicy. Add water to bring juice to the top. Cover with a white cloth and weight down with a plate. Wash the cloth each day and remove the scum. In three weeks, cold pack in jars for 30 minutes. Leave 1 1/2 inches of space at the top of each jar.
Sauerkraut
5 pounds shredded cabbage
2 tablespoons salt
Water
Pack cabbage into a large stone jar, working in salt until juicy. Repeat until you have the amount you want. Add water enough to bring juice to the top. Cover with a white cloth and weight it down with a plate. Wash the cloth each day and remove any scum.
In three weeks you can cold pack it in jars for 30 minutes. Leave 1 1/2-inches of space at the top of each jar to allow for expansion.
