John Myers
Make Sauerkraut Yourself
The perfect make sauerkraut yourself recipe with a picture and simple step-by-step instructions.
- 1 huge White cabbage
- 6 medium sized Carrots
- 6 tbsp Salt
- 3 piece Bay leaves torn
- Remove the outer leaves from the cabbage, peel the carrot thinly and grate both small, I do that with my food processor.
- Put everything in a large bowl, pour the salt over it, add the torn bay leaves and massage everything in well, this may take a few minutes. Then the whole thing should stand for a while, so that juice is formed from the vegetables.
- Now layer the cabbage in a large glass and repeatedly pound the cabbage firmly into the glass with a sauerkraut pestle … layer by layer … at the end the juice that has formed is poured over it to seal everything tightly. Then come the outer leaves (well washed and plucked right) that lie in the juice and are weighted down with a washed stone and the lid is closed.
- The whole thing should now stand for about 1 week and be ventilated once a day, simply open the lid briefly and then close it again. After one week, the glass is placed in the dark cellar for about 5-6 weeks at a maximum of 18 degrees, where it matures.
- After this time I divided the large glass into several small glasses and placed them in the refrigerator, where it will stay for a while.
- We like to eat it as a starter with a salad or as a warm side dish.
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