Sauersprouts

1. 1

   In food grade plastic bucket or large crock (like the ceramic insert to your crock pot), grate 1 of the cabbages.

2. 2

   Add chopped Brussels sprouts and thoroughly mix.

3. 3

   Sprinkle 1 to 1 1/2 tablespoons salt evenly over the cabbage.

4. 4

   Toss in the onions.

5. 5

   Add the crushed garlic.

6. 6

   Grate second cabbage and add it to the crock with the rest of the salt.

7. 7

   Using your hands, crush the mixture until liquid comes out of the cabbage freely.

8. 8

   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.

9. 9

   Cover with a towel and lid; check it after 2 days.

10. 10

    Clean off the scum, repack and check every three days.

11. 11

    In about a week the kraut should be ready.

12. 12

    Dont worry if the garlic turns blue it happens!

* Per serving · 4 servings · Values may vary.

No additional tips available.