Adventures in making Sauerkraut from Sandor Katz’s book and Michael Pollan’s recipe based on it
- 1 head of red cabbage
- 1 head of green cabbage
- 4.4 lbs total
- Grated on Babcii’s cabbage slicer!
- Added 4.4 * 1.5 tsp salt = 6.6 tsp + a little extra = 8 tsp salt
- Added caraway seeds measured by Max at 3 years old, so about 1 Tblspoon +/- 1 tsp.
- Pounded and stuffed into jars, and added a grape leaf to cover and press down the kraut.