Saurkraut
Created by Picklehoot (@admin) • August 1, 2025
been made 1 time
Times
- Prep: 20 minutes
- Ferment: 8 days
This one is a classic. People have been making this fora a long time and they still really like it. WOW
Ingredients
- 4 mg Cabbage - Shredded
- 4 g Salt - 3% by weight
- g Pepper
- g Scallop
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Instructions
- Chop all the cabbage up. You can use a food processor - slice attachment. Don't use the cheese grater, that'll beat it up a lil too much.
- Weigh the cabbage and add 3% salt by weight.
This recipe was pretty good!
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Yea IDK
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Really? I thought it was good!
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SHUT UP
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No, you shut up
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People, can't we just get along?
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Thanks for commenting! You actually helped me find 2 bugs to fix.
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Ok, just saw that I only missed the notification because I was logged into the wrong account. Notifications work! That's great!
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I see that your username looks like a generic one. Did you ever come to the screen where it asked you to create a username? Trying to figure out if it skipped that step, or if you skipped past it on your own.
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When I tried to comment it requested a login. I think it gave me the opportunity to create an account or use my Google credentials. I chose the latter. I used my Gmail name and Google password. But after a little back and forth it seemed to say that my attempt to get in using my Google credentials had failed, but somehow (I think) it let me in as a generic user, or something like that.
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I see that my second comment just now has the same user name as when I commented a couple days ago. Not sure what that suggests. Maybe every time I try to login using my Google account it will fail, but then let me in with this user name.
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I think I know what's going on - thank you.
Google authentication is working, but it's skipping some of the screens that help you understand that you're actually logged in.
You do have an account - and can give yourself a username in the "account settings" menu if you click the icon in the upper right corner.
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I agree!
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Me too!
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I made a batch, but didn't have a scale to weigh the cabbage, and I didn't feel like figuring out what 3% would be anyway. So I just used two heaping tablespoons of salt for a heavy cabbage, enough to bring out the juice. It turned out just fine. Thank you for the inspiration,
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asdf
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