Recipe Directions
1. Chop up the cabbage and toss with salt. Careful with the salt too, my first batch I had to rinse off because it was too salty.
2. Pack mixture tightly in a container. It has to have pressure. Put a lid on it. You need to let this sit out for at least 3 days. The more the better. You are fermenting it, I believe.
3. After complete, take out and mix with some pepper and taste. You can also add buckwheat groats or avocado.
Teade's Thoughts
By teade My mom used to always make this cabbage and noodle dish.
It was so good and so darn oily sometimes too. It's Polish, I believe and this tastes a lot like it.
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Comments
Top voted
3relefords
Jan 26, 2011
When you say "sit out" do you mean like on the counter or is it ok if I put it in the frig for 3 days?
babycat
Sep 12, 2010
So I made this, let it sit for three days. I added tons of fresh ground pepper and slapped it on some bread w/ tomatoes and wowsers is it good. Mild saurkraut ftw. The combo of sweet tomato and sour cabbage is heavenly. I mean really really good. I was scared at first but I ferment my own ginger ale so how hard could it be. That and my personal motto...I make all my own soap...I can do anything rofl.
greenie
May 11, 2010
This recipe sounds very similar to sauerkraut, except the sauerkraut is packed tightly and weighted down to keep it under water. (Some people add water to the kraut, but you don't need to with good fresh cabbage; it makes its own juice). How is the final product different from sauerkraut.
All
3relefords
Jan 26, 2011
When you say "sit out" do you mean like on the counter or is it ok if I put it in the frig for 3 days?
babycat
Sep 12, 2010
So I made this, let it sit for three days. I added tons of fresh ground pepper and slapped it on some bread w/ tomatoes and wowsers is it good. Mild saurkraut ftw. The combo of sweet tomato and sour cabbage is heavenly. I mean really really good. I was scared at first but I ferment my own ginger ale so how hard could it be. That and my personal motto...I make all my own soap...I can do anything rofl.
artistruth
Aug 30, 2010
carrie- i make a small batch of kraut all the time, with about 3 cabbages in and whatever herbs and spices i feel like. i just let the jar sit out for a few days and then put in the fridge. you can add the strained whey from seed cheese or kefir to give the fermenting a kick start. and put way more salt then you feel comfortable with, the slat is what keeps it from rotting and lets the good bacteria flourish. i adore fermented foods...
rachel_akiko
Jul 02, 2010
wow, this looks super easy. I LOVE cabbage, so I'll probably make this soon! Yay!
carrie6292
May 26, 2010
Deborahann - your so lucky! I've been wanting to try raw sauerkraut but i haven't hd the time or energy to make it and i'm afraid of it going bad as well. I have to find somewhwere where i can buy it raw!!!
deborahann
May 11, 2010
I helped some friends make homemade sauerkraut this year and it fermented for 6 wks. in crocks in their basement. We cut up ~300lbs of cabbage! They gave me a couple of gallons and I can sit and eat it by the pint! It tastes way better than store bought although I have never tried any of the raw versions.
kundalalita
May 11, 2010
oh i think i found it! i think its kaposztas tesztas and that recipe is made with noodles too and also sour cream and dill...in case anyone cares lol
greenie
May 11, 2010
Thanks, Teade.
teade
May 11, 2010
actually, it is sauerkraut.. at least by what I've researched.. I was trying to make sauerkraut but it doesn't taste like sauerkraut to me (at least the kind I used to buy in the store.)
As for the rotting, the only way to find out is to try! haha, I tasted mine and didn't get sick... it also became a more translucent watered down color, instead of moldy and such.
Technically it could be peppered sauerkraut?... It just tasted like my mom's dish to me, instead.
kundalalita
May 11, 2010
mmm this sounds similar to a dish my Hungarian grandfather used to make. I wish i could remember it, if i could remember the name i could look it up... any Hungarians on here have any idea? it was like 'kobblestahff tayshtoff' or something... lol sorry
i would also be interested in learning the difference from sauerkraut....
greenie
May 11, 2010
This recipe sounds very similar to sauerkraut, except the sauerkraut is packed tightly and weighted down to keep it under water. (Some people add water to the kraut, but you don't need to with good fresh cabbage; it makes its own juice). How is the final product different from sauerkraut.
justbeautiful
May 10, 2010
Umm if i let this sit out for a couple of days, isnt it going to rot? how do I know its fermenting and not rotting... I have been wanting to do this for a while but I'm afraid to even try. anytime i let food out to sit more than a couple of days, it rots
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