Sauerkraut is traditionally prepared in Eastern European countries to get through long, cold winters. Here is an easy recipe to make your own Eastern European sauerkraut!
2tablespoonssalt(2% of the total weight of the vegetables)
Spices(to taste)
Steps
Mince the cabbage and onion and grate the carrot, beetroot and apple. Place in a large bowl.
Add salt, pepper, caraway seeds and spices and mix well.
Massage for several minutes, until the brine comes out of the vegetables (or let stand for fifteen minutes after mixing the salt).
Compress everything in your jar. Cover with a fermentation weight or a reserved cabbage leaf to keep the vegetables under the brine created by the vegetables.
Close the lids while allowing the air to come out (you can also use an airlock).
Ferment it for three to six weeks, to taste. After the first opening, store in the refrigerator.
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