Homemade sauerkraut recipe
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Ingredients
80 servings 200 g salt 10 kg white cabbage 20 g caraway 10 g dill seeds
Recipe preparation
1 Clean the cabbage heads, wash them and grate them using a grater or by hand (cut several times before grating). Mix the shredded cabbage with salt, cumin and dill.
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2 Place the cabbage in wells or barrels and cover well with a wooden stick. Drain off any excess juice. Leave space for the juice to run off during fermentation. Cover the surface of the prepared cabbage with a boiled piece of cloth, place a cleaned and washed board or plate on top and weigh it down with a loose stone that has been crushed and well washed.
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3 Depending on how long you have been working with the cabbage, leave it for 1-2 days in a warm place (about 18 degrees Celsius) before moving it to a cool room (about 8-10 degrees Celsius) for further fermentation. From the start, the cabbage can be squeezed several times with a clean wooden stick to encourage fermentation and the release of gas. The cabbage must be covered with juice throughout the preparation and storage period, otherwise it will rot and rot.
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4 If the cabbage produces too much juice during the fermentation process, replace it with boiled and cooled salted water (20 g salt per litre of water). If mould appears on the surface, it must be removed immediately. Scrub and clean the cutting board each time and boil the beach.
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