Czech-style Sauerkraut
Description
Homemade preserves keep for a long time. In the Czech Republic, sauerkraut is stewed and served as a national dish. If you visit that region, be sure to try it! Czechs even serve cabbage with beer! By the way, the Czech Republic also has a Union of Sauerkraut Lovers. In the small town of Dobrozhany, the most devoted sauerkraut enthusiasts gather and savor their cabbage day and night, then choose the best fermentation recipe. So let’s pretend we’re Czech and make sauerkraut the Czech way with this simple recipe. 1. Remove damaged and dirty leaves from the cabbage. 2. Cut into four quarters, remove the core, and shred finely. 3. Place the shredded cabbage in a large bowl. Sprinkle with salt and massage thoroughly with your hands. 4. Peel the carrots, rinse, and grate on the coarse side of a grater. 5. Peel the onion and slice into thin half-rings. 6. Combine the onion and carrots with the cabbage, add bay leaves and pepper, and pack tightly into a bowl or other fermenting container. Cover with a plate or a wooden disc and weight it down with a press. Leave at room temperature for three days. Periodically pierce the cabbage with a long wooden stick to release gases. 7. On the fourth day, squeeze the cabbage to remove the brine (save the brine!) and pack into clean jars, pressing down firmly. 8. Bring the squeezed-out brine to a boil, then pour it over the cabbage in the jars. 9. Cover the jars with lids and sterilize for 20 minutes. Then seal. Czech-style sauerkraut is ready. The jars keep for up to a year in a cool place.