Sauerkraut, a German fermented cabbage preparation, is made by massaging finely sliced white cabbage with salt and leaving it in its own liquid without heat. This low-carb preparation is made in large jars for sharing at gatherings over several weeks.
Cut the white cabbage into very thin strips.
Knead the chopped cabbage thoroughly with the salt and cumin so that it releases its own liquid.
Put the cabbage and its liquid in a bowl and leave at room temperature for 1 hour; this helps it release more liquid.
Press the cabbage firmly into jars. Make sure it is completely covered by its own liquid, and close the lid loosely.
Make sure the cabbage always stays below its own liquid; any parts exposed to air may grow mold.
İlk denememde bile kavanozun kokusu tam istediğim gibi ekşimsi oldu, kimyonun katkısı gerçekten belirgin.
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