How to Make homemade Sauerkraut Recipe ?
Ingredients
- 1 kg white raw cabbage
- 20 g sea salt
- 1 teaspoon juniper berries
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
Instructions
- Remove the first leaves of the cabbage but do not rinse the rest of the cabbage because it is the bacteria naturally contained in the cabbage which will allow lactofermentation.
- Cut the cabbage into quarters and remove the ribs and core.Cut the cabbage into very fine strips using a large knife or mandolin.
- Place the cabbage in a large salad bowl.Add salt and berries (juniper, pepper, cumin). Mix well and let sit for 30 minutes.
- Transfer everything to clean glass jars, packing the cabbage tightly to within 2 centimeters of the rim.Close tightly and leave to rest for 2 to 3 days at room temperature and away from light.
- After 2 or 3 days, check that the strips are completely immersed in their brine.If not, add a mixture of boiled water and salt (10 g of salt per liter of water) to cover the cabbage.
- Close and store for 1 month, always at room temperature and protected from light.You can open it from time to time to let the gas escape.