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SAUERKRAUT RECIPE
| SAUERKRAUT - by Teresa Schaffner |
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1 large head of winter cabbage |
| 2 bay leaves |
| 1 tbsp. pickling salt per head |
| 4 whole black peppers |
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Slice cabbage one head at a time and add spices. Pound sliced cabbage with stick to get juice and compact cabbage. When done cover with whole cabbage leaves. Place large plate over leaves and place a weight on top. Cover with cheese cloth and let ferment in a warm place. |
