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Surkål

1 recipe · Saltning av grønnsaker

1 surkål recipes from the “Big Cookbook,” in the saltning av grønnsaker category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Fermented cabbage (sauerkraut)

    Fermented cabbage (sauerkraut) from Erken's Big Cookbook (1949): finely shredded white cabbage layered with salt and juniper berries in a stoneware crock, pressed and fermented for 4-5 weeks.