This recipe gets its name because of the red cabbage, green cabbage, and carrots used. It takes about a week to make sauerkraut, or longer for a fuller fermentation! Serve a few spoonfuls of this kraut with every meal.
Ingredients
4 cups
thinly sliced
red cabbage
(about ¾ pound)
4 cups
thinly sliced
green cabbage
(about ¾ pound)
2 large
carrots
grated
1 tablespoons
sea salt
1 large
cabbage leaf