How to Make Sauerkraut

Particular keeps based on lactic fermentation of sauerkraut made with white cabbage familiar to Alsace.

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How to Make Sauerkraut Recipe
7 Steps
Ingredients
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1
Remove the outer leaves of cabbage, cut in half, remove the core (stalk) and grate. If you do not have a grater sauerkraut, it can be cut into thin slices with a knife.

Remove the outer leaves of cabbage, cut in half, remove the core (stalk) and grate. If you do not have a grater sauerkraut, it can be cut into thin slices with a knife.

2
Pack the cabbage vigorously (with a pestle) to As in the container and regularly inserting cumin and juniper berries.

Pack the cabbage vigorously (with a pestle) to As in the container and regularly inserting cumin and juniper berries.

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3
Place a weight on the cabbage once you have finished filling the choucroutier. A plate topped with enough weight (this can be a non-porous stone).

Place a weight on the cabbage once you have finished filling the choucroutier. A plate topped with enough weight (this can be a non-porous stone).

4
Prepare the brine: 2.5 to 5% salt liters of water. Cover with brine cabbage. In choucroutier, place the lid and fill the water channel.

Prepare the brine: 2.5 to 5% salt liters of water. Cover with brine cabbage. In choucroutier, place the lid and fill the water channel.

5
Put choucroutier 14 days at 18-20 ° C, and then store it to 6-8 ° C. After 6 to 8 weeks, pourez enjoy sauerkraut.

Put choucroutier 14 days at 18-20 ° C, and then store it to 6-8 ° C. After 6 to 8 weeks, pourez enjoy sauerkraut.

6
Rinse sauerkraut with water several times in squeezing between each wash, then do the cooking for a true Alsatian sauerkraut.

Rinse sauerkraut with water several times in squeezing between each wash, then do the cooking for a true Alsatian sauerkraut.

7
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