Cabbage is highly beneficial for our health in any way: raw, cooked, stewed and so on. With this recipe, you’ll get delicious and crunchy sauerkraut.
- 6 lb (3 kg) white cabbage
- 1 lb (1/2 kg) carrot
- 3 tbsp sea salt
- 3 tbsp sugar
- Shred the cabbage.
- Shred the carrot either with knife or electric slicer so it won’t get juicy.
- Mix cabbage and carrot lightly.
- Spread the salt and sugar over the cabbage-carrot mixture. Mix with hands, pressing so it’ll become juicy.
- Transfer the cabbage into the deep container, like a deep pot or a bucket. Press down with fists (it’s very important).
- Cover with a flat plate, a little smaller in diameter than the container/pot. Put some weight on the top of a plate. Cover with a lid.
- Keep the container at room temperature for 3 days. Remove the weight and plate, punch the cabbage mix with a fork or any other utensil in several places. Put the plate and weigh back, cover with a lid, place into cold room for another 2 days.
- After 5 days in total, the sauerkraut is ready. If done correctly, it should be sour and crunchy.
- Transfer the sauerkraut into glass jars, pressing down hard, so some juice will be on the top. (Jars have to be clean but do not require sterilization)
- Keep refrigerated.
- Can be used for salads, soups, and many other recipes.
- Sauerkraut may be stored in cold temperatures for months. Make sure it’s completely filled with its juice.
When it’s ready, I like to make a simple sauerkraut salad adding cut in quarter-circle white or yellow onion and little bit of olive or or avocado oil. Add salt if desired. It can be served with any main entry.