Sauerkraut

Ingredients for 1 servings:

• 1 kg red cabbage (blue cabbage)
• 1 tsp sea salt

Instructions

Working time approx. 20 minutes; Rest period approx. 45 days 12 hours 15 minutes; Total time approx. 45 days 12 hours 35 minutes

mildly pickled red cabbage

Finely grate the red cabbage using a food processor or grater. Then knead it with the sea salt until the juice comes out. This is easiest with a food processor. Pour into jars, mashing and pressing several times. The juice should reach the top. Let it ferment for 6 days at 20°C. Then let it rest for 5-6 weeks in a cool cellar. The jars should be tightly closed (even if they may have leaked during the fermentation process beforehand, so don’t overfill them). It can be eaten raw or heated and goes well with all meat dishes. It can also be used as an addition to salads.