Original homemade Sauerkraut recipe
Sauerkraut is undoubtedly the most famous and traditional recipe in Germany and the Alsace region. It is a preserved cabbage in salt brine and is commonly served with sausages, cold cuts and potatoes.
The recipe can be found in this article
Know how to cook Kransky sausage. Boil Kransky, bake it, fry it, air-fry it. Enjoy it differently every time.
- 11⁄2 kg cabbage
- 30 g sea salt
Cut the cabbage in four pieces with a sharp knife.
Cut the cabbage in slices
Put the sliced cabbage in a bowl, add the salt and mix.
Cover and wait for one hour until the volume of the cabbage decreases.
After 30 minutes, stir and squeeze with your hands so the cabbage releases more water. Cover again and wait until the hour is up.
Again, squeeze with your hands until the water covers the cabbage slices.
Store the cabbage in glass jars. As the jar fills, squeeze with your hands and fill the remaining space with water from the bowl.
For one hour, put weight on the filling of the jars.
Remove the weight and close the jars. Leave in a dark, cool place for three weeks. Then it can be eaten.
Once opened, it should be kept in the refrigerator. Before eating it is necessary to wash it.
Serve and enjoy! Sauerkraut is perfect for salads or as a garnish.