|1,309 free recipes at www.edenfoods.com|
Serves 18 | Prep Time 10 minutes | Cook Time 0 minutes
1 cup Eden Sauerkraut
1/2 cup thinly sliced daikon radish
1/2 cup thinly sliced watermelon turnip
1 cup sauerkraut juice, drained from sauerkraut
1 pint canning jar with lid
1 piece cotton cheesecloth
Using hands, squeeze 1 cup of sauerkraut brine from Eden sauerkraut. Place the sauerkraut and vegetables in layers in a 1 pint glass canning jar. Press down slightly. Add the sauerkraut brine to cover the vegetables and sauerkraut.
Place a thin layer of cotton cheesecloth over the mouth of the jar. Secure in place with a elastic band, string or the jar's o-ring. Let sit on kitchen counter overnight. Remove cheesecloth, place the cap on the jar, and refrigerate.
Remove 1 or 2 tablespoons of vegetables and sauerkraut as desired and serve with meals. Keeps about 2 to 3 weeks refrigerated.