sauerkraut

Ingredients for 2 servings:

• 700 g white cabbage (sliced)
• 2 tsp salt
• 1 tbsp juniper berries
• 1 tbsp caraway seeds
• 2 tbsp sugar
• possibly whey
• 1 liter of boiling water
• 1 tbsp salt
• 1 tbsp vinegar

Instructions

Working time approx. 2 hours; Rest period approx. 28 days; Total time approx. 28 days 2 hours

do it Yourself

First, test the airtightness of the 1-liter preserving jars with screw lids or rubber bands and clamps: fill with water and turn upside down. Only use jars that do not leak water. The rubber bands should be new, and the clamps should be tight. Mash the clean, finely chopped or shredded white cabbage (e.g., with a potato masher) in a bowl with salt and spices until juice runs out. Rinse the clean preserving jars with a vinegar-salt-water solution (1 tablespoon vinegar, 1 tablespoon salt, and 1 liter boiling water). After that, this mixture is no longer needed and can be discarded. Layer the prepared cabbage inside. Do not use more than 700g of vegetables for the 1-liter jar. The jar should be no more than 4/5 full. The juice must cover the vegetables. Top up if necessary with boiled water or whey (whey from whey powder from a health food store, if not available fresh). Immediately seal tightly and let stand in a dark, warm place for one week. Cover if necessary. Then store in the cellar. Ready to eat after 4 weeks.