John Myers
Homemade Sauerkraut
The perfect homemade sauerkraut recipe with a picture and simple step-by-step instructions.
- 8 kg White cabbage
- 80 g Salt
- 3 tbsp Caraway seeds
- 20 piece Juniper berries
- Dill
- 0,25 bottle Bread drink
- Fermentation pot with a wooden tamper or other earthenware vessel + stones
- + Fleischklopfer
- Grate the white cabbage, traditionally with a cabbage slicer, any other kitchen grater or food processor will do the same
- Fill into a break-proof container, mix with the salt and pound with the wooden pounder so that juice comes out of the cabbage (alternatively, a meat tenderizer can be used for this), mix with the spices and leave to stand for at least one night.
- The next day, pound again and then layer it in the fermentation pot (pound again and again, there should be no more air in it and as much juice as possible should escape from the herb, then the bread drink is added. The liquid must be above the herb !!
- Weigh down the whole thing with the stones belonging to the fermentation pot or with a board + stones (bricks or bricks), put the lid on, put water in the lid channel and leave in a warm place (boiler room) for at least 14 days. After one to 2 days the fermentation process begins (bubbles again and again) With the “alternative vessel” you have to pay particular attention to the liquid level, it should always be 2-3cm above the herb and the vessel must be covered with a cloth and a plate or similar be covered.
- The finished sauerkraut can be used either as raw vegetables, with a salad or in further processing (cooked) as a side dish.
- In the second preparation, the bread drink is supplemented or replaced with leftover juice.
- IMPORTANT NOTE !: The salt regulates the expected degree of acidity. So rule of thumb: Per kg of herb a maximum of 10g salt, better a little less, otherwise it will be too squeaky …
- It is true that much less salt is used here than in other recipes, but it has the advantage that you can eat it as raw food until the last bite without suffering an excess of acid in the stomach and it does not continue to ferment indefinitely and then becomes greasy.
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