Monthly Archives: October 2013

Sauerkraut: Naturally Fermented

from Wild Fermentation by Sandor Ellix Katz Allow 1-4 weeks for fermentation. 5 lbs. cabbage 3 Tablespoons sea salt Chop or grate cabbage finely or however you like it.  Place cabbage in a large bowl as you chop, so that you can … Continue reading

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