The New Star of Your Kitchen: German Sauerkraut
Hello dear pickle lovers! Today, I will share with you how to make sauerkraut, an indispensable part of German cuisine, at home. Rest assured, it is much tastier than the pickles you buy from the store and is made with just two ingredients. Let's head to the kitchen and embark on this delightful adventure together!
- 1 medium-sized white cabbage
- 1 tablespoon salt
- A few bay leaves (optional)
- 1/2 teaspoon cumin seeds (optional)
First, make sure your kitchen utensils are clean. Remove the outer leaves of the cabbage and cut it into quarters. Cut off the hard core.
Slice the cabbage thinly and weigh it to adjust the salt. Take the salt and cabbage mixture into a bowl and massage for 5-10 minutes. It's beneficial to wait a bit for it to release liquid.
Fill the mixture into a large mason jar, pressing it down well to keep it submerged under the liquid. Remember, it will expand as it ferments.
Optionally, add bay leaves and cumin seeds. You can use a weight to keep the cabbage submerged under the liquid.
Cover the jar with a clean cloth and let it sit in a cool place for 2-3 weeks. Don't forget to release the gas daily.
Once you're satisfied with the taste, close the lid and store it in the refrigerator. Enjoy your meal.
The New Star of Your Kitchen: German Sauerkraut Cooking Tips
If the liquid decreases, you can top it up with 2% salt water. If foam forms, skim it off. Believe me, it becomes very tasty.
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