' Al Lago Wines - Sauerkraut


Recipe by Simone Lagomarsino

At a Glance

Prep Time: 25 minutes
Yields: 5 lbs of Sauerkraut


No special equipment is needed to make this vegetable dish.


5 pounds of Green Cabbage, shredded
3 tablespoons Kosher Salt
1 tablespoon Juniper Berries, crushed
2 teaspoons Caraway Seeds, crushed
1 teaspoon White Pepper


In a large bowl mix all of the ingredients with tongs. Let stand for about 15 minutes. Pack the mixture down into a large plastic food container.  Place a cover that is slightly smaller than the top of the food container and place some sort of weight on top.  The weight could be a heavy bowl, a couple of 12 ounce cans, or a jar filled with water-- the goal for the weight is to keep the cabbage submerged under the liquid that is created after about a day or two.  Place in a cool area (about 60 to 70 degrees).  Let the cabbage transform to sauerkraut over approximately 4 weeks – leaving it out in  60 to 70 degree temperature, and checking it every two days. Skimming away any "scum" that collects at the top of the container.  After 4 weeks, rinse the sauerkraut under water quickly in a colander to reduce some of the saltiness.  Then transfer to an airtight container and store in the fridge for up to six months.

Serving Suggestion: this sauerkraut is a terrific addition to our "Hot Dogs...Best Ones Ever!" recipe.


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