Finely chopped fermented raw cabbage done in Skoogs' way. It has a long shelf life and a distinctive sour flavor.
Sauerkraut is a very common dish in German cuisine that combines perfectly with pork—especially in the form of sausages—and smoked fish. It can also be eaten on its own as a side or added to soups and stews.
Wash and cut 1 large cabbage into quarters. Cut off the hard core and finely slice the leaves
Coarsely grate the hard core
Transfer the cabbage to a large bowl. Add 18 g of salt and 2/3 tsp of toasted cumin seeds
Massage the cabbage until it begins to lose moisture when squeezed. Wear gloves or wash your hands thoroughly
Transfer the cabbage to a well-cleaned jar with a lid. Press until compacted
Cover the jar with a food storage bag and fill the bag with water to weigh down the cabbage. If your bag is thin, use two bags to make sure the water doesn't leak out. Cover the jar with the lid
Let the cabbage ferment for 2w at around 20 °C. The sauerkraut is ready
Enjoy! Your sauerkraut can evolve in flavors if stored in the refrigerator for 2 to 6 months.
Yield 1 kg
Toasted Cumin Seed2/3 tsp
Food Storage Bag