Alsatian choucroute

Description

Winter preserve made at home. Try this wonderful dish from German cuisine! Serve at the table or store in the pantry.

Instructions

1. 1

   Step 1

   

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   1. Wash the cabbage and shred it with a sharp knife (into thin strips). Massage it with your hands.

2. 2

   Step 2

   

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   2. Place it in a pot and pour whey over it. Add salt and begin kneading it thoroughly and for a long time; the cabbage should become soft, and the amount of liquid in the pot should increase to approximately this amount.

3. 3

   Step 3

   

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   3. Now transfer the cabbage into sterilized jars and seal with sterilized lids. Let it infuse for two to three weeks in a dark, cool place—and the dish is ready!