White cabbage fermented into sauerkraut

Ingredients for 2 servings:

• 1 head of white cabbage, approx. 1 kg
• 50 g rock salt or sea salt without anti-caking agent
• ½ tsp caraway seeds, whole
• 12 juniper berries and/or allspice berries

Instructions

Working time approx. 1 hour 25 minutes; Rest period approx. 45 days; Total time approx. 45 days 1 hour 25 minutes

stomach and intestine-friendly healthy herb

Clean the white cabbage and remove the stalk and any strong leaf veins. Then chop the head into small pieces and put it through a meat grinder. Collect it in a bowl, add all the spices and salt, and knead it by hand until it draws water. The cabbage should draw enough water that when pressed into the jar, it sits under the liquid to prevent it from molding. Weigh it down with a glass weight. If there isn’t enough water, add a 5% brine. Gently cover the lid to allow the gas to escape. This takes about 3 days. The jar can then be closed and stored in a cool place. However, you should still check it from time to time and unscrew it in case gases have still formed. Store it either in the cellar or in the refrigerator. It will be ready to eat after 4-6 weeks. When removing the sauerkraut, make sure that the cabbage is always covered with liquid and return it to the refrigerator after removing it. Tip: If you like, you can also add small cubes of carrot.