Brit + Co Guides Logo

How to make sauerkraut

Particular keeps based on lactic fermentation of sauerkraut made with white cabbage familiar to Alsace.

17
STEPS
INGREDIENTS
Remove the outer leaves of cabbage, cut in half, remove the core (stalk) and grate. If you do not have a grater sauerkraut, it can be cut into thin slices with a knife.

Remove the outer leaves of cabbage, cut in half, remove the core (stalk) and grate. If you do not have a grater sauerkraut, it can be cut into thin slices with a knife.

Pack the cabbage vigorously (with a pestle) to As in the container and regularly inserting cumin and juniper berries.

Pack the cabbage vigorously (with a pestle) to As in the container and regularly inserting cumin and juniper berries.

Place a weight on the cabbage once you have finished filling the choucroutier. A plate topped with enough weight (this can be a non-porous stone).

Place a weight on the cabbage once you have finished filling the choucroutier. A plate topped with enough weight (this can be a non-porous stone).

Prepare the brine: 2.5 to 5% salt liters of water. Cover with brine cabbage. In choucroutier, place the lid and fill the water channel.

Prepare the brine: 2.5 to 5% salt liters of water. Cover with brine cabbage. In choucroutier, place the lid and fill the water channel.

Put choucroutier 14 days at 18-20 ° C, and then store it to 6-8 ° C. After 6 to 8 weeks, pourez enjoy sauerkraut.

Rinse sauerkraut with water several times in squeezing between each wash, then do the cooking for a true Alsatian sauerkraut.

Rinse sauerkraut with water several times in squeezing between each wash, then do the cooking for a true Alsatian sauerkraut.

  • White cabbage (large)
  • Cumin
  • Juniper berries
  • Choucroutier (a stoneware may agree)
  • Coarsed salt