Go Back
Print

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