Małgorzata’s Homemade Sauerkraut
Homemade sauerkraut is a source of many vitamins. Eating it during colds and colder days helps boost your immunity. Sauerkraut is also a great snack for those watching their figure. Here is a tried-and-tested, step-by-step recipe for homemade sauerkraut!
Notes
Sauerkraut recipe – step by step
Preparation:
Shred the cabbage and add salt. Leave at room temperature for 12 hours, then add spices to taste. Transfer everything into a jar, packing it down firmly with your hand or a cabbage tamper. Ferment for a week, skimming off the foam that forms on the surface of the jar. After a week, pierce the cabbage (e.g., with the handle of a tamper) – make 2 holes in it to release the gases produced during fermentation. Wait 1.5 weeks. After this time, the sauerkraut is ready to be served as an addition to your favorite dishes.
Note!
Once fermentation is finished, move the sauerkraut from room temperature to a cooler place. You can also ferment the cabbage with whole, unpeeled apples. The apples later taste fantastic both as a snack and as an original addition to salads.
