in Recipes

Homemade sauerkraut the way grandma used to make it

updated

Spread the love

Ingredients for 1 servings:

  • 5 kg white cabbage
  • 100 g salt

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 28 days; Total time approx. 28 days 1 hour 30 minutes

Remove the outer leaves from the white cabbage heads and finely shred them. Then, pound the cabbage, alternating with salt, into a stone pot. Each layer of cabbage should be pounded firmly enough so that the juice that forms is above the cabbage. Then cover with a cloth, weigh it down with a board and a stone, and store covered in a cool place. Fermentation takes 4-6 weeks. Tip: If not enough liquid develops during pounding, mix 1 liter of boiled cold water with 15 g of salt and pour over the cabbage.

Facebook Comments

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.

Baked potatoes with a spring onion and bacon filling

Vegetarian stew, grandma's style