Homemade sauerkraut (fermented white cabbage)

Cut the coals into quarters and then cut finely with the mandolin. Weigh the coals down to a kilo and put it in a sturdy bowl together with the salt.

Massage the cabbage with clean hands until juice is formed. The more juice, the better.

Mix the caraway seed and fennel seed through the cabbage. Put the mixture in the jar and push firmly. Leave 2 cm from the edge of the pot.

Add brine if necessary if the coal is not completely under the juice.

Fill the small pot with water, turn the lid on and put on the cabbage, so that pressure arises and the coal stays in the moisture.

Leave the preserving jar open for 2-3 days with the lid at room temperature. Then put another 2-3 weeks in a cool place (about 15 ˚C).

In the meantime, cover the pot loosely with household foil or a tea towel.

Regularly check whether the coal is still in the moisture, otherwise oxygen will be added and mold will develop.

Taste the sauerkraut after two weeks. you satisfied with the result, then keep the pot in the fridge. For a softer taste, let stand longer in the cool place.