sauerkraut

Ingredients for 1 servings:

• 8 kg white cabbage (winter white cabbage), cleaned, weighed without stalk
• 100 g salt
• 30 g sugar
• 3 tbsp juniper berries
• 3 apples (if desired)

Instructions

Working time approx. 2 hours; Rest period approx. 21 days; Total time approx. 21 days 2 hours

Pickled in the stone pot itself

Clean the cabbage and remove the stalk. Reserve a few large leaves. Quarter the cabbage. Cut into thin strips using a bread slicer, a large knife, or a vegetable slicer. Clean a 10-liter stone pot thoroughly and then rinse thoroughly with clean water. Layer the cabbage strips in the stone pot and pound each one (with your fist or a wooden masher) until the juices run out. Add salt, sugar, and juniper berries (or thin apple slices, if desired) between the layers. Fill the stone pot 4/5 full; the liquid should rest on top of the cabbage. Now place the reserved cabbage leaves on top and cover with a clean, boiled linen cloth. Place a plate or boiled wooden board on the cloth and weigh everything down with a thick stone (the stone should be sterilized in boiling water beforehand). Let the pot with the cabbage stand for 2-3 days at 20-22°C, then let it mature for 2-3 weeks at 15°C. Open the pot for the first time. If a whitish coating has formed, boil the cloth, board, and stone and replace it. If there is no liquid on them, fill with cold salted water (10 g salt/l). The sauerkraut is now ready and ready to use. To preserve the vitamins, ferments, and minerals, heat the sauerkraut only briefly or enjoy it raw. Equipment: 10-liter stone pot, pestle, linen cloth, plate or wooden board, 1 thick stone (at least 1 kg in weight).