Sauerkraut is worldwide a delicious side dish. You may have it with almost anything. This is natural, with no calories and vegan.
To make about a 1 kg of sauerkraut, you need:
- 1 kg of white cabbage
- 10 g of sea salt
- Caraway seed
- 5 Glasses of 200 g to store
This is actually the secret of a good Sauerkraut.
- Wash the glasses hot
- Remove the outer leaves of the white cabbage
- Halve it lengthways
- Cut out the stalk
- With the help of a vegetable slicer or a sharp knife, slice or cut it into the finest strips
- Put it in a large bowl and add the salt and the spices to the cabbage
Don’t save salt, because Sauerkraut must get the water from the cabbage. Let the bow rest for two hours.
After the rest time, some juice may be seen.
Knead the mixture for some minutes. About 10 minutes is enough.
I put a wooden piece over the mixture and heavy stone on it and cover it with a cloth.
Store in some safe place and let the cleaned and cooked glasses with it, also covered.
The fermentation starts in one day, but wait a full week. So far bubbles are coming up, the fermentation is going on.
When the bubbles stop, then your Sauerkraut is ready.
Now store in the clean glasses. This will be good for one year.
Sauerkraut is not so easy as you may think, but every time you do it, you will be better and find your own taste.
Try the same with different cabbages, or other spices.