Sauerkraut, fine slices of long-fermented white cabbage. To become pungent and to be able to keep up with sausages, shanks and cotechini
Ingredients
- 1 kg white cabbage
- fine salt
- Juniper berries
- black peppercorns
- fennel seeds
- laurel
To prepare homemade sauerkraut, peel the cabbage and cut it into very thin strips.
Sprinkle with 25 g of fine salt and mix well with your hands, so as to season them evenly.
Let them rest for 1 hour and 30 minutes at room temperature: they will lose some volume, releasing their water.
transfer then the cabbage in a large pot, with 10 juniper berries, 10 peppercorns, 1-2 bay leaves and some fennel seeds. Add the liquid released during the rest. If it is not enough to cover the cabbage, mix 1/2 liter of water with 12 g of salt and add it until the vegetables are completely immersed.
Place on the surface a sheet of film and a weight that keeps it in contact with the cabbage; close the jar.
Let rest the cabbage at 15-20 ° C for about 30 days. After this time the sauerkraut is ready to be cooked: you can keep it in the refrigerator for no more than 10 days. If you want to keep them longer, you will need to sterilize the airtight jars.
This recipe has already been read 230 times!