Sauerkraut
Serves 1
Directions
- 1Shred the cabbages, and keep some of the big leaves for later.
- 2Shred the cabbages, and keep some of the big leaves for later.
- 3Shred the cabbages, and keep some of the big leaves for later.
- 4Measure out salt and sprinkle this over the shredded cabbage.
- 5Measure out salt and sprinkle this over the shredded cabbage.
- 6Measure out salt and sprinkle this over the shredded cabbage.
- 7Add juniper berries, mustard seed, and caraway.
- 8Add juniper berries, mustard seed, and caraway.
- 9Add juniper berries, mustard seed, and caraway.
- 10Mix well and let it sit for 30 minutes.
- 11Mix well and let it sit for 30 minutes.
- 12Mix well and let it sit for 30 minutes.
- 13Squeeze out the liquid.
- 14Squeeze out the liquid.
- 15Squeeze out the liquid.
- 16Put the mixture in mason jars and pack it down.
- 17Put the mixture in mason jars and pack it down.
- 18Put the mixture in mason jars and pack it down.
- 19Add extra brine.
- 20Add extra brine.
- 21Add extra brine.
- 22Put a big daddy cabbage leave in the jar.
- 23Put a big daddy cabbage leave in the jar.
- 24Put a big daddy cabbage leave in the jar.
- 25Pop the lid on and make sure it's super tight.
- 26Pop the lid on and make sure it's super tight.
- 27Pop the lid on and make sure it's super tight.
- 28Store these in a cool dark place for two weeks and burp them once a day.
- 29Store these in a cool dark place for two weeks and burp them once a day.
- 30Store these in a cool dark place for two weeks and burp them once a day.
Ingredients
- 2 shredded cabbages
- 2 shredded cabbages
- 2 shredded cabbages
- 45 g Kosher salt
- 45 g Kosher salt
- 45 g Kosher salt
- 9 g juniper berries
- 9 g juniper berries
- 9 g juniper berries
- 18 g mustard seeds
- 18 g mustard seeds
- 18 g mustard seeds
- 7 g caraway seeds
- 7 g caraway seeds
- 7 g caraway seeds
Equipment
cabbage slicertwo bowlsmeasuring scalemeasuring cupsmason jar
Tips
- Keep the root on when shredding the cabbage.
- It's better to make it home made.