LearnPysanky.com HomePysanka Gift Guide
the basics
new? start here
egg designs
supplies you'll need
the basic steps

help & more info
symbol & color meanings
offline resources

where do I...?
find egg designs
buy supplies
take workshops
list my workshop

fun extras
ukrainian recipes
pysanky coloring pages
original dye recipes
legends & traditions

site stuff

of further interest
ann's rcm coins
peasant magic show
pysanky gift ideas
ann's gift shop

updated NOV 24 2017

Ukrainian Recipes: Baba's Old-Style Sauerkraut

Print Recipe  

Share |
This recipe is by Ken Horechuk, from "Hot off the Grill: Family Favourites", the Parish cookbook for 2003 from Holy Ghost Ukrainian Catholic Parish in Sydney (where my family comes from).

50 lb cabbage
5 lbs onions
1 pkg pickling spice
1 small pkg bay leaf
5 gal plastic pail
      1 seasoned piece of hardwood
or plastic

1 large heavy smooth
beach stone

- Shred cabbage and onions together (10 to 1 ratio) and layer into plastic pail. Mix enough salt to start the curing process.
- Pack each layer using downward pressure (re: wooden stick) until ingredients extract some liquid juice. Add 1 or 2 bay leaves and 2 tbsp pickling spice wrapped in gauze or cheesecloth.
- Repeat steps one and two until pail is almost full.
- Cover cabbage firmly with cheesecloth. Place hardwood or plastic on top of cheesecloth. Place beach stone on top.
- Leave pail in warm area to ferment. Drain off juice once a week leaving enough juice to cover wood or plastic.
- Clean stone, cheesecloth, etc. once a week as mold will form as cabbage is curing.
- Taste each week for desired flavour (usually 3 to 4 weeks).

Back to Recipes
Back to Recipes
top  •   home  •   sitemap  •   contact
site & designs created, maintained & copyright © 2018 by ann morash.