Since I was already working on fermenting chilies and, more important, since I’m a “Kraut”, I decided to try to make Sauerkraut on my own. Here’s what I did:
– 1 kg of white cabbage
– 15 g of salt (rule of thumb: 1,5%-ratio, that means 15g salt to 1 kg cabbage)
– optional: 1 tbsp. caraway
– optional: 2 tbsp. whole black peppercorns
Remove the stem from the cabbage and shred finely. Mix everything in a large bowl (you will make a mess!) and knead gently. Let sit for about 30 minutes to let some water build up.
Fill into a large glass jar and add the collected water. Fill with sterilized water until all cabbage ist submerged. Close the jar and store in a dark, room-temperature place for about 5 days. Check from time to time and push the cabbage down with a sterilized spoon until submerged again if necessary.
After five days, the “Kraut” is ready to eat, but it can be stored in the fridge for about a year. The fermentation process will continue there, though much slowed down.