You can adjust the flavor of your own homemade red sauerkraut with herbs and the fermenting time. An easy recipe with only a few ingredients.
Clean the sauerkraut jar before using it and add in a layer of salt. Add cabbage, salt, pepper, cabbage, salt, pepper until all of the cabbage has been inserted into the jar. Also add a few junipers in between. Bruise the cabbage using either your fist or some kind of heavy object. Add remaining salt and pour over the vinegar. Adding (too) much salt is beneficial for the fermentation process.
Add the large cabbage leaves on top of the bruised cabbage, then the two stone halves. The cabbage should be slightly covered in water / vinegar. If not, add some water to the jar. Place the lid on top and create an airlock. This is very important to allow the gas to escape, and the contents to stay inside of the jar.
How to make red sauerkraut
Tip: It's possible to store the sauerkraut for up to one year, if sealed. Enjoy!
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