City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018


(Latin American sauerkraut)

March/April 2013

From Marti Webster

1 large organic cabbage, cored and shredded

1 c. grated carrot

2 medium onions, quartered lengthwise and finely sliced

1 T. dried oregano

1/4 to 1/2 t. red pepper flakes

2 T. of salt

(Add a few cloves of crushed garlic as well as cumin seeds for variety)

In a large bowl, mix the cabbage with the remaining ingredients. Using your hands, massage the cabbage until the liquid is released, about 10 minutes. Press firmly into 2 wide-mouth quart-sized jars until the mixture is below the brine, leaving a 1-inch air space below the top of the jar. Cover tightly and keep at room temperature for 1 to 2 weeks before transferring to cold storage or
the fridge. Makes 2 quarts.

Sauces, Dressings & Condiments