Make sauerkraut yourself
Time
Total preparation time: 30 min.
Here is my tip to make the sauerkraut itself (I have already tried several times and tastes very delicious!) The recipe I recently read the Internet and implemented and would like to pass it on others.
ingredients
- fresh white cabbage (can be 1/2)
- Sea salt without iodine
- empty screw jars
- Cling film (no aluminum foil)
- Spices to taste e.g. Caraway, juniper, grated carrot or apple etc.
- Kitchen scales (weigh digitally to the exact salt if possible)
preparation
- The herb is finely grated and mixed in a bowl of salt and the other herbs and kneaded for several minutes until juice forms. On 1 kg of herb is added 15 g of salt, that is per 100 g of herb per 1.5 g of salt.
- Then the herb is stuffed into the clean glasses, please squeeze and to the edge! Then put a piece of cling film over it and lightly screw on the lid. The foil is intended to prevent the metal lid from coming into contact with the acidifying herb.
- Now leave the glasses at room temperature (18-20 ° C) for 3-6 days in the kitchen. The fermentation process begins now and it comes out juice, so put the glasses in a drip tray or on kitchen crepe.
- Every day please screw the lid slightly firmer and if no more juice escapes (after a maximum of 6 days) put the glasses in the cellar or another cool place.
- After 2-3 weeks, the sauerkraut is ready. When unopened it lasts up to 1 year.
