[Rio]

I like cabbage: kraut, slaw, or boiled.

I tried kraut once, but is was so salty that we couldn’t eat it. Anyone got a recipe?

[Eska]

Halupki, food of the gods.

Cabbage rolls stuffed with hamburger, rice, stewed tomatoes, and kraut; with lots of paprika on top.

Them hunkies knew good eats.

[MomwithHope]

Just made with too much salt. In a big crock sprinkle a few tablespoons every 4” or so. Also I never eat store bought kraut without rinsing it first.

[PrincessB]

http://www.wildfermentation.com/making-sauerkraut-2/

[dforest]

I bought some beer brined kraut and it was very good and not as salty.

[atc23]

Seriously-
These dumb kids. I’ve been a cabbage lover my entire life. Anyway you do it! But I especially love it on 100% pure beef franks and Gianella bread from Chicago

[Original Lurker]

5 pounds of shredded cabbage.
3 tablespoons of sea or kosher salt.
Toss ingredients and store in a glass jar and refrigerate.
Don’t be tempted to add more salt. This is enough.
(you can kickstart the fermentation by leaving it at room temp for a couple days)
Should be ready to eat in a few weeks.

I have a gallon jar in my basement fridge that’s about two years old.
Yes, it’s still good (but I eat 1,000X more kimchi than kraut).