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.
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.
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.
- White cabbage (large)
- Juniper berries
- Choucroutier (a stoneware may agree)
- Coarsed salt