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Homemade sauerkraut

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Ingredients for 1 servings:

  • 5 kg white cabbage
  • 50 g salt
  • 4 tbsp sugar
  • Juniper berries, to taste
  • Caraway, to taste
  • Bay leaves, to taste
  • Dill, to taste

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

the winter supply, to cook or eat raw!

Finely shred the cabbage, mix with salt and sugar, and place it in layers with the spices into a hot, rinsed cabbage barrel. Pound or press firmly until liquid forms. Place a clean linen cloth and a board on top, and weigh the whole thing down with a clean stone or similar object. Let it ferment at approximately 12°-18°C. Change the cloth every 8-10 days and wash the board and stone. The cabbage broth should cover everything; add a little salt water if necessary. The cabbage must therefore be constantly monitored. But it tastes like sauerkraut should. Everyone should adjust the amount of salt, sugar, and spices to their own taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bauchstecherla

Garlic sheep