You either love or hate sauerkraut (popular in Germany and Poland – ours is a Polish recipe), which is made from fermented cabbage, and traditionally squashed by peoples feet (but not in this recipe)!. For those who love it, here’s the perfect method for how to make it at home. One word of warning though – you better hope your family like it to, because the house will smell like it for weeks!
Sauerkraut Recipe – Ingredients
- 6 White Cabbages
- 6 Carrots
Sauerkraut Recipe – Method
- Cut the cabbage into thin strips – easiest way is to simply slice down the cabbage, approx 2mm thick.
- Grate the (peeled) carrot into strips similar sizes to above, then mix with the cabbage.
- In a large bowl (not metal), place the mixture to form a layer 2 cm thick.
- Sprinkle with the salt/sugar in equal parts.
- Repeat the above until the bowl is almost filled; however use sugar on every second layer (as opposed to every one).
- When the bowl is full, choose a plate which is a little smaller in diameter, and place inside. Use a heavy weight on top to compress the mixture, such as a stone or brick.
- Place in a warm, dark cupboard, and wait for 2 to 3 weeks until ready!
And to serve…
Take a little with meals and serve as you would any vegetable. Enjoy!