It is generally accepted that the cabbage will be ready in 5 days, but most often it is left for a longer period. The maximum fermentation period for such cabbage is up to 5 weeks. At this point, it will reach its maximum peak with acid content. Be sure to use coarse sea salt for the recipe.
Prepare the required ingredients.
In order for the cabbage to ferment well, prepare a board and a knife. Wash well and pour over boiling water. Remove the top adjacent green leaves from the cabbage. Cut the cabbage into thin strips.
Transfer it to a bowl, add salt.
Grind the cabbage and salt for 5 minutes. It should noticeably decrease in volume.
Then add cumin, pepper and stir for another one to two minutes.
Cover the cabbage with a flat plate, put oppression on top. Wrap the bowl and jar with cling film. Remove to a dark, warm place for 5 days.
After 5 days, check the readiness of the cabbage. It should be slightly sour and crunchy. If the sourness does not appear, you need to cover the cabbage with a cloth, leave it on the table at room temperature for another 3 days. During these three days, do not forget to pierce the cabbage once a day. Then you can put it in a glass container and put it in the refrigerator. Such cabbage is stored for no more than 6 months.
German sauerkraut is served as a side dish, as an appetizer or as a main course. Enjoy your meal!
Categories: Diet recipes