One pint of small batch sauerkraut.
The sauerkraut recipe has been handed down for several generations, brought to this country by the family in the 1920's from Austria. Every fall, the whole family got together to make large crocks of sauerkraut. Dave Kirk has continued the tradition, adding variations to the recipe (described below).
Named to honor my Mother’s side of the family, where this generations-old recipe comes from, the base recipe uses green cabbage, unrefined mineral salt (minimal amount), caraway seeds, and black peppercorns.
Red cabbage, apples (usually a tart apple), onion, unrefined mineral salt, caraway seeds.
Cabbage, garlic, unrefined mineral salt, caraway seeds, black peppercorns, curry powder.
Cabbage, onion, garlic, unrefined mineral salt, ground pepper, turmeric.
Jalapeno Garlic Kraut
Cabbage, jalapenos, garlic, unrefined mineral salt, caraway seeds, black peppercorns.
Sourced from Kirk's Creations, Warren MA