German

Sauerkraut Chef: Wyatt Brege Yield: 2 1/2 Quart Ingredients: 4 ea Green Cabbage, Large tt Salt Directions: Sanitize a large mixing bowl, chef knife, cutting board, 8-Quart container, Cambro 1/6 pan lid, and a clean deli container and lid with sanitizer water. Wash hands and forearms thoroughly. Shred the cabbage but discard the hearts. After each half-head of cabbage cut, add to mixing bowl and sprinkle generously with kosher salt. Continue until all cabbage is processed. ...