Few weeks ago we had some friends over for dinner and we realized we didn’t have any of our home-made sauerkraut. Because we were grilling sausages, we had to go buy some, and I realized how much I prefer the one we make at home.
So, I got a cabbage and made sauerkraut few days ago. It is still fermenting, so I can’t say how good it is just yet, but I really like making it.
Thanks to the publisher of the book I usually use, I was able to post the recipe two years ago here in the blog. I used the same one this time around.
Put the salt.
Massage the cabbage with the salt for about 10 minutes until the juice starts coming out.
Then pack in in a jar with a lid.
Pack it firmly, so the brine covers all the cabbage.
And close it. Check and taste in few days. Can’t wait.