Sauerkraut is a delicious side dish all over the world. It can be served with almost anything. It’s natural, calorie-free and vegan.
To make about 1 kg of sauerkraut you will need:
- 1 kg of white cabbage
- 10 g sea salt
- Caraway seed
- 5 jars of 200g for storage
This is actually the secret of a good Sauerkraut.
- Wash glasses hot
- Remove the outer leaves of the cabbage
- Halve lengthways
- Cut out the stem
- Cut into fine strips with the help of a vegetable slicer or a sharp knife
- Transfer to a large bowl and add the salt and spices to the cabbage
Do not save on salt, because sauerkraut has to get the water from the cabbage. Let the bow rest for two hours.
Some juice may be seen after the rest period.
Knead the mixture for a few minutes. About 10 minutes is enough.
I put a piece of wood over the mixture and heavy stone on top and cover it with a cloth.
Keep it in a safe place and leave the cleaned and cooked jars covered with it as well.
Fermentation starts in a day, but wait a whole week. So far, bubbles appear, fermentation continues.
When the bubbles stop, your sauerkraut is ready.
Now keep in the clean glasses. That’s enough for a year.
Sauerkraut isn’t as easy as you might think, but every time you do it you’ll get better and find your own taste.
Try the same with different types of cabbage or other spices.