Get the latest Flash Player to see this player.

Sea Vegetable Sauerkraut

- aprox 1-2 gallons

Ingredients
3-4 heads of cabbage (green & savory)
1/4 cup of chopped seaweed per head of cabbage for appearance and taste;
Seaweed: arame, hijiki and dulse
2-3 Tbs salt

Equipment
- 2 gal. ceramic crock or a large wide mouth glass jar
- ceramic plate that fits inside your jar and a heavy rock, brick or large jar full of water
- food processor (optional)

Process:
1. – chop cabbage into thin strips by hand or use food processor fitted with the “S” blade
2. – in a large mixing bowl combine the cabbage and sea weed
3. – press cabbage into jar with your fist or pestle and sprinkle salt over the top as you go
4. – keep packing the cabbage tightly into the jar as you add more.
5. – when you are at the end of your cabbage mixture place an upside down plate on top of the mixture and weigh it down with a stone or heavy jar (a jar full of water works well.)
6. – cover with towel and let stand for 7 days to 3 weeks
7. – check your kraut daily to remove cabbage above the liquid line
8. – if your cabbage is not covered in liquid by the next day boil and let cool enough water to cover the  cabbage and add it to your jar
9. – taste often for for the taste and texture you like
10. – crunchy sauerkraut will be ready in just a few days, for a softer sauerkraut allow it to mature for 2-3 weeks

Kim Chee

Peanut Sauce

Mediterranean Crackers

Print This Recipe