Preserving recipe
Classic sauerkraut in a jar
A simple basic recipe for fermented white cabbage. Good as a side dish, a pantry supply and a base for quick meals.
45 min.
-
16
4
Medium
Ingredients
2 kg white cabbage
40 g salt without iodine and without anti-caking agents
1 tsp caraway seeds optional
4 clean fermentation jars
Important:
The vegetables must stay completely below the brine during fermentation.
Method
2. Finely shred or slice the white cabbage.
3. Mix the cabbage with salt and knead firmly for 10 to 15 minutes until enough brine is released.
4. Optionally mix in caraway seeds.
5. Press the cabbage firmly into clean jars so that no large air pockets remain.
6. Cover with a cabbage leaf and weigh it down so everything stays below the brine.
7. Do not fill the jars to the rim. Pressure builds during fermentation.
8. Leave to ferment at room temperature and check regularly.
9. Once the taste and acidity are right, store in a cool place.
10. Before eating, check the smell, appearance and surface.
Storage
Leave at room temperature during active fermentation. Afterwards store in a cool, dark place with a temperature as constant as possible. Keep opened jars in the refrigerator.
Shelf life
Usually keeps for 2 to 4 months when refrigerated, if handled cleanly and the cabbage always stays below the brine.
Safety note
Sauerkraut is a fermented food and not a classically preserved vegetable. Do not greatly reduce the salt amount. The vegetables must always stay below the brine. Discard if there is mould, a rotten smell, slimy texture or unusual discolouration. Do not make it shelf-stable afterwards in a water bath or pressure canner unless using a tested procedure.