Sauerkraut in German
by Editorial Staff
German cuisine is famous for its sauerkraut dishes – here it is fried, stewed and eaten just like that, with beer;) There are a lot of recipes for making sauerkraut in German – I offer you my own, approved by friends from Germany.
Cook: 2 hour
Servings: 10-15
Ingredients
- Cabbage – 3 Kilograms
- Carrots – 2 Pieces
- Cumin – 3 Art. spoons
- Salt – 2 Tbsp. spoons
- Juniper or Cranberry Berries – 0.5 Cups (optional)
- Apples – 3 Pieces
Directions
- First, clean the cabbage heads from the top leaves and chop them as thinly as possible – this is one of the features of making sauerkraut in German. Due to the thin slicing, it is not as crispy as ours, domestic, but it just melts in your mouth.
- Peel and rub the carrots on a coarse grater.
- Fry the caraway seeds in a well-heated dry frying pan for literally 2 minutes – to give off the aroma.
- And then we slightly remember them with a rolling pin.
- Remove the core from the apples and cut into thin slices.
- Rubbing the cabbage with our hands, put it in a saucepan or bucket, sprinkling with carrots, apple slices, caraway seeds and salt, as well as berries, if you decide to use them.
- We put it under oppression – in a warm place, the cabbage will ferment for 2-3 days. From time to time it needs to be pierced with a long wooden stick. Do not forget to place a bowl or bowl under the container with cabbage!
- And then you can eat! 🙂 If you don’t like very sauerkraut (the Germans just love it!), Then it’s better to store it in the refrigerator.
Bon apppetit!
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