Make Sauerkraut Yourself
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg white cabbage
- 1 teaspoon sea salt
- 1 teaspoon peppercorns
- 0.5 ½ carrot (s) or apple or bell pepper
- 1 tablespoon whey
Print Recipe
Pin Recipe Instructions
- Wash and clean the cabbage and cut into fine strips. Put a small part of the cabbage with some of the salt in a bowl.
- Squeeze the cabbage with your fist until liquid comes out. Gradually top up with the remaining cabbage and ingredients and continue to mash until all of the cabbage has given off plenty of liquid.
- Fill the mason jar approx. 4/5 and press the cabbage down firmly so that it is covered with the liquid.
- Leave the jar to stand for 10-12 days at room temperature (approx. 18-20 ° C). Then put the glass in a cool place for 6 - 8 weeks (0 - 8 ° C) to ripen.
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