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Homemade sauerkraut (fermented white cabbage)
Fermented cabbage is sauerkraut with sea salt, caraway seed and fennel seed.
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Ingredients
Directions
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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.
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Massage the cabbage with clean hands until juice is formed. The more juice, the better.
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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.
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Add brine if necessary if the coal is not completely under the juice.
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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.
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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).
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In the meantime, cover the pot loosely with household foil or a tea towel.
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Regularly check whether the coal is still in the moisture, otherwise oxygen will be added and mold will develop.
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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.
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Nutrition
75Calories
Sodium33% DV800mg
Fat26% DV17g
Protein10% DV5g
Carbs3% DV10g
Fiber28% DV7g
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