{"id":438,"date":"2025-11-02T20:37:16","date_gmt":"2025-11-02T11:37:16","guid":{"rendered":"https:\/\/vandermeij.familyds.com\/Cookbook\/?p=438"},"modified":"2025-11-02T20:37:16","modified_gmt":"2025-11-02T11:37:16","slug":"sauerkraut","status":"publish","type":"post","link":"https:\/\/vandermeij.familyds.com\/Cookbook\/?p=438","title":{"rendered":"Sauerkraut"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t\n\t\n<\/div>\n

Sauerkraut<\/h2>\n
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Sauerkraut is\u00a0finely 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<\/span><\/div>\n
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Yield: <\/span>5<\/span> litre<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 5-liter sauerkraut keg<\/div><\/li>
  • masher<\/div><\/li>
  • piece of cheesecloth<\/div><\/li><\/ul><\/div>\n

    Materials<\/h3>
    • 3<\/span> kg<\/span> white cabbage<\/span> thinly sliced<\/span><\/li>
    • 12<\/span> fresh bay leaves<\/span><\/li>
    • 6<\/span> tbsp<\/span> yellow mustard seeds<\/span><\/li>
    • 3<\/span> tbsp<\/span> juniper berries<\/span><\/li>
    • 6<\/span> tbsp<\/span> black peppercorns<\/span><\/li>
    • 15<\/span> cloves<\/span><\/li>
    • caraway seeds to taste<\/span><\/li>
    • 3<\/span> dl<\/span> white wine<\/span><\/li>
    • 45<\/span> gr<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Remove the outer leaves from the white cabbage. Reserve the nice, clean leaves. Chop the white cabbage as finely as possible. <\/span><\/div><\/li>
      • Place a few cabbage leaves at the bottom of the keg. <\/span><\/div><\/li>
      • 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. <\/span><\/div><\/li>
      • 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. <\/span><\/div><\/li>
      • 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. <\/span><\/div><\/li>
      • Then the container should be stored in a cool, but frost-free place to prevent further souring. <\/span><\/div><\/li>
      • Two weeks later, the sauerkraut will be ready to use.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notes<\/h3>
        \"\"<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-438","post","type-post","status-publish","format-standard","hentry","category-uncategorised"],"_links":{"self":[{"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=\/wp\/v2\/posts\/438","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=438"}],"version-history":[{"count":1,"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=\/wp\/v2\/posts\/438\/revisions"}],"predecessor-version":[{"id":442,"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=\/wp\/v2\/posts\/438\/revisions\/442"}],"wp:attachment":[{"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}