Homemade Sauerkraut

What’s even better than cabbage? Fermented cabbage! It is said that the invention of Sauerkraut dates back more than 2000 years, by the Chinese – not the Germans ;) . Thanks to the fermentation process the cabbage gains nutrition and health benefits far beyond the already impressive list of raw cabbage.

What’s even better than cabbage? Fermented cabbage! It is said that the invention of Sauerkraut dates back more than 2000 years, by the Chinese – not the Germans ;) . Thanks to the fermentation process the cabbage gains nutrition and health benefits far beyond the already impressive list of raw cabbage.
Level: Easy
Prep Time: 15min
Cook Time: min 3 days
Portions: ca. 2kg

Ingredients

For the salad

  • 2kg Cabbage
  • 1 Carrot
  • 1 Green apple
  • 1/2cup Cranberries
  • 2Tbsp Salt

Instructions

Prep:

Wash the cabbage and put the biggest cover leaves aside.

Instructions

  1. Cut and grate the cabbage.
  2. Grate the apple and the carrot.
  3. Cut the cranberries in half.
  4. Put the grated cabbage in a large bowl, add the salt.
  5. Knead the salted cabbage for 5-10 minutes until it releases juice.
  6. Add the grated apple, carrot and the cut cranberries.
  7. Cover with the cabbage leaves which were put aside.
  8. Weight down so that the cabbage is fully immersed in juice.
  9. Let ferment in a dark and warm place for at least 3 days.
  10. Put it into sealed containers.

Notes

You can leave your homemade Sauerkraut fermenting for about 2 weeks.

Do you like the content? Subscribe for news!

We respect your email privacy