- 2 large green cabbage
- 1 dl vinegar per kilogram green cabbage (not pictured)
- 20 gram salt per kilogram green cabbage
- Black pepper
Kitchen equipment needed
- 3 liter+ sauerkraut jar
- This is a ceramic jar with weights in it and has an airlock. Check out the pictures to see what this jar looks like.
- Chefs knife
- Cutting board
Preparation — 30 minutes
REMOVE the outer leaves from the green cabbages and throw these out. TEAR off a few large leaves and set aside. There is no need to rinse the cabbages. CUT the cabbages in quarters using a chefs knife and cut the tough parts from the root. SHAVE each cabbage quarter into long strips using a mandoline.
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. 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.
Storing the sauerkraut — 6 weeks
STORE the jar in a place where the temperature is always the same, like a basement. WAIT at least 6 weeks before opening up the jar. CHECK the airlock every week, make sure there’s enough water in the airlock.
Tip: It’s possible to store the sauerkraut for up to one year, if sealed. Enjoy!