- 5 kg white cabbage (remove the rootstock and cut in thin slices)
- 2 carrots
- caraway seed
- 80 g salt
- 10 g brown sugar
- Use a stainless steel bucket, a large glass pot or a glazed, lead free pot you also need a cloth mesh or thin cotton cloth, a weight for example a can filled with water or a carefully cleaned rock (boil it).
- Start with a layer of cabbage, about 2 cm thick.
- Sprinkle some of the salt/sugar and press with the bottom of a bottle so that the cabbage waters.
- Sprinkle some caraway and put some thin slices of carrot and a new layer of cabbage.
- Keep doing until all the cabbage is pressed and covered in its own water.
- Cover the cabbage with the mesh and poke it down along the edges (use a clean tool, ex.
- Spoon handle) so that no of the cabbage can come to the surface.
- Put a clean plate on top; be careful not to get any air in between the cabbage and the plate!! 7.
- Put the weight on the plate so that the plate and the cabbage is completely covered by the liquid.
- Cover the container with a clean towel and let it stand in room temperature until it starts the ferment, about three days.
- After that put it somewhere cool like the bottom of the fridge.
- When you start to take from the sauerkraut you should swap towel or at least remember what side was downwards and put it the same way.
- The inner walls of the bucket are wiped with paper without getting possible coating into the liquid.
- Wash weight, plate and cloth with hot water no detergent.
- Remove the sauerkraut with some tool packs it smooth and cover it with cloth, plate and weight and cover it with a towel.
- When you move the bucket avoid quick movements to avoid air contact.
- If there is mould on the surface, remove it without letting it down into the liquid.
- Use: if you make a lot it's perfectly fine, freeze it and use it later.
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