John Myers
Ingredients for 1 servings:
- 1 white cabbage, approx. 2 kg
- 2 large carrots
- 4 onions
- 7 garlic cloves
- 5 pointed peppers, not yet ripe
- 17 small tomatoes, unripe
- 20 g sea salt
- Caraway seeds
- Dill, seeds
- bay leaves
- Mustard seeds
Instructions
Working time approx. 2 hours; Rest period approx. 42 days; Total time approx. 42 days 2 hours
pickled in jars
First, finely shred the cabbage in a bowl. In a second bowl, add the remaining ingredients except the spices. Peel and finely dice the carrots, and peel and finely slice the onions and garlic. Halve the peppers, remove the seeds, and cut into thin strips. Remove the stems from the tomatoes and slice them. Mash the cabbage in a saucepan with the caraway seeds and salt. Mash until liquid forms. Then add the remaining ingredients from the second bowl, along with the mustard seeds, dill seeds, and bay leaves. Mix everything well and continue mashing. Now fill the mixture into twist-off jars, filling them to within 1 cm of the rim, tamping firmly to prevent air bubbles from forming. Cover the jars with a piece of cling film or a piece of freezer bag and screw the lids shut. Place the jars in a bowl and let them stand in the kitchen for 3-5 days to allow fermentation to begin. Then refrigerate. After about 6 weeks the Pusztakraut is ready.
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