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Cooking description:

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.

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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.

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Transfer it to a bowl, add salt.

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Grind the cabbage and salt for 5 minutes. It should noticeably decrease in volume.

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Then add cumin, pepper and stir for another one to two minutes.

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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.

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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.

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German sauerkraut is served as a side dish, as an appetizer or as a main course. Enjoy your meal!

Categories:   Diet recipes