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Sauerkraut Original

Sauerkraut Original

Kitchen: SwissDifficulty: Simply
Servings

4

Servings
Preparation time

2

Hours 

30

Minutes
Fermentation time (days)

6

Minutes
Total time

45

Minutes

Ingredients

  • 10 kg white cabbage

  • 120 g sea salt

  • 20 g caraway 

  • 10 g dill

Instructions

  • Finely shave the white cabbage and mix well with the sea salt. At the same time knead well with hands until juice comes out.
  • Clean the jars and lids and rinse them briefly with hot water. They can be large or small, depending on your needs (I like to use the jam jars).

    Fill the well kneaded sauerkraut tightly into the jars, cover with cling film and close tightly with the lid. Put the jars in a plastic bowl, because when fermented, the juice escapes, which you can then quickly and conveniently wipe away. 
  • Now leave the jars best in the kitchen at 18 °C for about 3 - 6 days and then store them in the cellar. They can be stored up to one year. After 14 - 21 days you can taste the sauerkraut it tastes delicious;

    As a raw vegetable salad: add grated onions and carrots as well as sugar, pepper and olive oil.
    Or steamed according to your own recipe.

    Tip for beginners: Since the preparation of sauerkraut is quite time-consuming, I divide the work over several days and process only 1 head of white cabbage per day, whereby a white cabbage of 2 - 3 kg yields about 6 jars.
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Save vegetables together! Order by Tuesday, receive on Friday
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Helpful for saving vegetables!
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A must for vegetable savers!
Don't miss out on weekly reminders, rescuer content, new pick-up stations and discount promotions!