John Myers
Ingredients for 1 servings:
- 10 kg white cabbage
- 120 g salt
- 20 g caraway seeds
- 10 g dill
Instructions
Working time approx. 2 hours 30 minutes; Rest period approx. 6 days; Total time approx. 6 days 2 hours 30 minutes
Finely shred the white cabbage and mix well with the salt. Knead thoroughly with your hands until juice runs out. Clean the jars and lids and briefly rinse them with hot water. They can be large or small, depending on your needs (I like to use mayonnaise or jam jars). Fill the jars with the well-kneaded sauerkraut, cover with plastic wrap, and close tightly with the lid. Place the jars in a plastic bowl, as the juice will escape during fermentation, creating a mess that can be quickly and easily wiped away. It’s best to let the jars stand in the kitchen at 18°C for about 3-6 days and then store them in the cellar. They can be stored for up to a year. After 14-21 days, the sauerkraut is ready to be tasted – it tastes delicious. As a raw salad: Add grated onions and carrots, sugar, pepper, and olive oil. Or steam it according to your own recipe. Tip for beginners: Since preparing sauerkraut is quite time-consuming, I divide the work over several days and only process 1 head of white cabbage per day, whereby a 2 to 3 kg white cabbage yields about 6 jars.
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