Sauerkraut
Sauerkraut is finely shredded cabbage that has been fermented by lactic acid bacteria, resulting in a sour flavour, longer shelf life, and nutritional benefits like probiotics and vitamins
Yield: 5 litre
Equipment
- 5-liter sauerkraut keg
- masher
- piece of cheesecloth
Materials
- 3 kg white cabbage thinly sliced
- 12 fresh bay leaves
- 6 tbsp yellow mustard seeds
- 3 tbsp juniper berries
- 6 tbsp black peppercorns
- 15 cloves
- caraway seeds to taste
- 3 dl white wine
- 45 gr salt
Instructions
- Remove the outer leaves from the white cabbage. Reserve the nice, clean leaves. Chop the white cabbage as finely as possible.
- Place a few cabbage leaves at the bottom of the keg.
- Then start with one kilo of white cabbage, four bay leaves, two tablespoons mustard seeds, 1 tablespoon juniper berries, caraway seeds, 2 tablespoons black peppercorns, five cloves, and 15 grams of salt in the keg and tamp it down well.
- Repeat this step by step. Then pour in the white wine. Tamp everything down again. And then finish with a few large cabbage leaves, a piece of cheesecloth, and something heavy on top.
- Close the container tightly and let it sit in the living room for a few days (preferably a week or two) so the fermentation can begin.
- Then the container should be stored in a cool, but frost-free place to prevent further souring.
- Two weeks later, the sauerkraut will be ready to use.
Notes
