World Flavors Cookbook

Hausgemachtes Sauerkraut

Traditional German fermented cabbage. Tart, crunchy, and packed with health benefits. The essential side dish for almost any German main course.

Cuisine: Germany

Ingredients

• 1 head green cabbage (about 1kg)
• 1 tbsp sea salt
• 1 tsp caraway seeds (optional)
• 1 tsp juniper berries (optional)

Instructions

1. Shred the cabbage very thinly.
2. In a large bowl, mix cabbage with salt. Massage vigorously for 10 minutes until liquid releases.
3. Pack tightly into a glass jar, ensuring the cabbage is completely submerged in its own liquid.
4. Place a weight on top and cover with a cloth. Let ferment at room temperature for 2-4 weeks.
5. Move to the refrigerator once it reaches your desired tartness.