Ingredients
jars
For the brine
- 330 ml lukewarm water
- 10 gram sea salt
For the sauerkraut
- 1.5 kg white cabbage (bottom removed, outer leaves discarded and finely sliced)
- 20 gram sea salt
- 250 ml brine water (+ extra)
- 1–2 tsp black peppercorns
- 4 bay leaves (fresh or dried)
Equipment
- measuring cup
- 2 Glass jars 500 ml, screw lid
- 2 little plastic bags
- Mandoline slicer
INSTRUCTIONS (how to make this recipe):
Make the brine
- Pour the lukewarm water into a measuring jug and stir in the salt until it has dissolved.
Make the sauerkraut
- Place the white cabbage, sea salt and two tablespoons of brine in a bowl and massage well. Continue massaging until moisture starts to come out of the cabbage and it has shrunk to half its original size. This takes about 3 minutes.
- Divide the cabbage, peppercorns and bay leaves between the glass jars. Do not fill the jars completely, but leave them three-quarters full. Press the cabbage down firmly to remove as much air as possible.
- Fill with brine until the cabbage is completely covered. Leave for a moment, then add a little more brine if necessary. If necessary, push the spices down into the cabbage so that they are not all on top.
- Fill a little plastic bag halfway with brine and place it on top of the cabbage, ensuring that it covers everything. Wipe the rim clean with kitchen paper. Place the lid loosely on top.
- Place the jars in a dark, dry place at room temperature. After two weeks, remove the bags of brine water, press down on the cabbage again and put the jars in the fridge. Provided it is unopened, it will now keep for six months. Enjoy!
Nutrition information per portion
Calories: 194kcal | Carbohydrates: 45g | Proteins: 10g | Fats: 1g | Saturated fats: 0.3g
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