Sauerkraut
Cooking time: 30 min
Recipe yield: 4 servings
Sauerkraut Recipe
Sauerkraut is a traditional recipe in German cuisine; it can be easily cooked for the winter. The sauerkraut recipe includes a minimum of ingredients - only cabbage, salt and a little rye flour. If desired, you can add cranberries, lingonberries, apples and carrots to the sauerkraut recipe.
Sauerkraut Recipe Ingredients
Sauerkraut Cooking Recipe
Sauerkraut is cooked according to this recipe from German cuisine. A small amount of cabbage, in the amount of 5-10 kg, can be fermented in glass jars or clay pots. If there is more cabbage, then it is fermented in strong wooden tubs. Cabbage heads should be healthy, without green leaves. Chop or shred the selected heads of cabbage and mix with salt.
Sprinkle the bottom of the tub with a thin layer of rye flour, line it with whole cabbage leaves, fill the tub tightly with shredded cabbage, and cover the top with cabbage leaves. For taste and aroma, you can add carrots and apples cut into slices or slices to the cabbage. You can also add lingonberries and cranberries to cabbage. Place a wooden circle on top of the cabbage, press down with a weight and set aside. After a few days, the cabbage will begin to boil and foam will appear on the surface.
At first, the amount of foam will increase, but gradually it will disappear. At the moment of “boiling”, the cabbage must be pierced several times to release all the collected gas. If mold has formed on the surface of the brine, it must be carefully removed, the wooden circle and the load must be washed with boiling water. Cabbage is considered fermented when the foam disappears completely.
