How To Make Sauerkraut The German Way
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How To Make Sauerkraut The German Way
Wash and core the cabbage
How To Make Sauerkraut The German Way
Cut the cabbage in half
How To Make Sauerkraut The German Way
Grate the cabbage with a v-slicer
How To Make Sauerkraut The German Way
Layer cabbage with salt and spices
How To Make Sauerkraut The German Way
Push down on cabbage to remove air
How To Make Sauerkraut The German Way
Add the weights and cover with cold, boiled salt water
How To Make Sauerkraut The German Way
Fill the gutter of the Gärtopf with clean water
How To Make Sauerkraut The German Way
Keep the pot airtight by ensuring the gutter is full of water

 

 Ingredients:

  • 8-10 cups shredded cabbage, loosely packed, about 1 cabbage
  • 10 juniper berries
  • 1 tsp. caraway seeds
  • 1 tsp. yellow mustard seeds
  • 1-2 tsp. non-iodized or pickling salt
  • 1 c. filtered water mixed with 1 tsp. salt

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How To Make Sauerkraut The German Way

1 Comment

  1. […] Growing up in a South African home with British influence, sauerkraut was not a food that I was ever offered.  I was familiar with what it looked like because our Jewish neighbours  grandparents were from Lithuania where sauerkraut was a regular part of the diet. So, although I had never tasted it, it was like I already kind of knew it. Many years later when I discovered how good it was for digestion and the colon and I purchased a tin of sauerkraut. I was really disappointed  to find out that the tinned kraut was actually fake since it had been pasterised to kill all bacteria and this of course killed the good lactobacillus bacteria which was the key purpose of eating the sauerkraut. […]

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