German-style sauerkraut
Description
Perfect for stocking up for winter. In every region and every village in Germany, cabbage is fermented in its own way: the cutting methods, the ingredients, and the preparation technique all differ. If you don't know how to ferment cabbage the German way—don't despair: the process differs little from the preparation we're already familiar with. So, a simple German-style sauerkraut recipe—we hope you enjoy it. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
First, remove the outer leaves from the cabbage heads and shred them as thinly as possible—this is one of the hallmarks of making sauerkraut the German way. Thanks to the fine cut, it’s not as crunchy as our domestic kind, but it simply melts in your mouth.
- 2
Step 2
Peel the carrots and grate them on the coarse side of the grater.
- 3
Step 3
Toast the caraway seeds in a well-heated dry skillet for just 2 minutes — until they release their aroma.
- 4
Step 4
And then lightly crush them with a rolling pin.
- 5
Step 5
Remove the cores from the apples and slice them into thin wedges.
- 6
Step 6
Massaging the cabbage with your hands, place it in a pot or bucket, layering it with carrots, apple slices, caraway seeds, and salt, as well as berries if you decide to use them.
- 7
Step 7
Place under a weight — in a warm spot the cabbage will ferment for 2–3 days. Pierce it from time to time with a long wooden stick. Don’t forget to put a basin or bowl under the cabbage container!
- 8
Step 8
And then you can eat it!:) If you don't like very sour cabbage (Germans actually love it that way!), it's better to store it in the refrigerator.