Sauerkraut
6 servings
30 minutes
Sauerkraut in our "Golden Thousand"! Literally translated as "sour cabbage", or to be more precise - this is the same sauerkraut that is made here. National product of Germany.
1
Prepare the necessary ingredients.
- White cabbage: 1 kg
2
Cut the cabbage into large pieces.
3
Then slice the cabbage as thinly as possible.
4
Gradually transfer the cabbage to the bowl while slicing, salting each layer.
- Salt: 4 teaspoons
5
Also sprinkle each layer with cumin.
- Caraway: 2 teaspoons
6
Mix the cabbage well, knead it with your hands, and let it sit for 15-20 minutes.
- White cabbage: 1 kg
7
Put the cabbage in the jar.
8
Tightly pack it with a wooden spoon to ensure no air pockets remain in the jar.
9
Place a press on top: this can be any container filled with water, such as another jar or a sturdy bag. Cover this structure with cheesecloth and put it in a dark place for a day. After a day, check if the cabbage has released enough juice; it should be about level with the cabbage. If there is not enough juice, add brine (1 teaspoon of salt per 250 ml of water). Cover with the press again, cheesecloth, and place in a dark place.
- Salt: 4 teaspoons
- Caraway: 2 teaspoons
10
Cabbage ferments for 1–3 weeks. You can taste it every day and monitor the flavor changes. Once it reaches the desired taste, it can be served. For storage, the cabbage should be tightly sealed with a lid and placed in the refrigerator.