Clean the white cabbage and cut out the stalk and strong leaf veins. Then cut the head into small pieces and turn it through the meat grinder. Collect in a bowl, add all the spices and the salt and knead by hand until water is drawn in. The herb should have drawn enough water that when you press it into the glass, it stands under the liquid so that it does not go moldy. Weigh down with a glass weight.
If the water is not sufficient, a 5% brine should be added. Put the lid on only lightly so that the gas can escape. This takes about 3 days.
Then the jar can be sealed and stored in a cool place. But you should still check it from time to time and turn it up if gases have formed. Store either in the basement or in the refrigerator.
After 4 - 6 weeks it is ready to be eaten.
When removing the sauerkraut, make sure that the cabbage is always covered with liquid and put it back in the refrigerator after removal.
Tip: If you want, you can also add small cubes of a carrot.
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