Sauerkraut is as German as it can get when it comes to food. I never made it myself when living in Germany–mainly because you can buy it anywhere really easily. After learning about the benefits of fermented food, I decided to make my own Sauerkraut. It is unbelievably easy to make and tastes a lot nicer than the commercial ones because the cabbage stays nice and crunchy.
- 1 head cabbage, finley chopped, save some of the big leaves for later (the fresher the cabbage is the easier is it)
- 2 tsp sea salt
- 1/4 cup fresh minced dill or 1tbsp dried dill
- 1 apple diced
1. Massage the cabbage really hard with the salt until the liquid starts to release.
2. Let is rest for at least 10 minutes and massage it again.
3. Add remaining ingredients.
4. Boil a glass jar in hot water for 5 minutes (to desinfect).
5. Pack the cabbage mixture firmly into the glas jar. Press down until the liquid raises above the cabbage. I use a small bottle to press down the cabbage. Everything needs to be submerged in the water.
6. Fold up some of the big cabbage leaves and place on top. Press down hard again and place a weight (e.g. a glass of water) on top to keep everything submerged.
7. Cover with a tea towel and place in a dark place for at least 3 days to ferment.
8. The Sauerkraut is ready when it smells of vinegar and the cabbage has shrunk a bit.
9 You can store the Sauerkraut in an airtight glas jar in the fridge for months.