Made: Dec 2021 Recipe: Mama’s Sauerkraut Tupperware 0.8% salt, but no milk sugar.
Needed about 3 weeks at room temperature and then a few weeks in the fridge before I liked it best. Before that it tastes good but still quite fresh/raw.
Conclusion: Stays very crunchy and delicious for a long time in the fridge. Much better texture than any store-bought Sauerkraut. I love it with quite a lot of caraway seeds, so that’s what I added.
Works well as a side dish to hearty, central European dishes, but also as a topping on a sandwich. Or with yogurt, fruits and müsli in the morning, like my parents eat it.
Made: Nov 2024 Recipe: Sauerkraut von Chefkoch.at 1.2% salt
- 666 g red cabbage
- 812 g white cabbage Prepare with 1.2 % salt.
For the red cabbage: 8 g salt For the white cabbage: 10 g salt
Squeeze, push and massage for a few minutes, let stand for an hour. Then massage some more. Add some juniper berries, whole caraway seeds (1/2 tsp) and a few bay leaves. Fill into clean jars, push down below liquid level. Cover with one cabbage leaf and push down with water-filled smaller jar. Leave at room temperature for a few weeks (then on the balcony and/fridge). Start: 2024-11-24
