1
Prepare the cabbage
20 minShred the white cabbage into very fine strips.
Pickles and Preserves
Germany's fermented cabbage, sauerkraut, is made by kneading finely shredded white cabbage with salt and letting it sit in its own brine without any heat. Low in carbohydrates, it's prepared in large jars and can be served at big gatherings for weeks.
Step by Step
How to make it?
2
Knead with salt
15 minKnead the shredded cabbage with the salt and caraway seeds until it releases its own liquid.
3
Let it sit
60 minTransfer the cabbage with its liquid to a bowl and let it sit at room temperature for 1 hour; this helps it release even more liquid.
4
Pack into jars
15 minPack the cabbage tightly into jars, making sure the liquid fully covers it, and close the lid loosely.
Reminder
Always make sure the cabbage stays fully submerged in its own brine; parts exposed to air can grow mould.
Editor's Note Editörün Notu
Fermentation takes about 2-3 weeks at room temperature; taste it regularly and move the jar to the fridge once it reaches the sourness you like.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
4.7
3 reviews
%100 recommend it
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N
İlk denememde bile kavanozun kokusu tam istediğim gibi ekşimsi oldu, kimyonun katkısı gerçekten belirgin.
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