Pickled cabbage

Every fall, when the first frosts start to appear and the market fills with firm cabbages, I set aside a day to make sauerkraut. It’s the kind of work you feel in your hands, as well as in the aroma wafting through the kitchen. Over the years, I’ve tried various methods, but I always return to the recipe that yields a perfectly balanced salty flavor and a clear brine that’s great for drinking… EN: View full recipe: Pickled cabbage