Sauerkraut

Sauerkraut

Kiseli kupus

By
From
Dalmatia
Makes
about 1 kg

Sauerkraut is very popular throughout Central Europe and there are hundreds of recipes for it. It can be braised, eaten raw with salads, cooked with sausages or used in hearty soups. These days, sauerkraut and other fermented foods are regarded as superfoods and you can buy fancy sauerkraut in organic shops. It is easy to prepare yourself – unless your Croatian family, like mine, prepares 50 kg by hand, and then it’s hard work! Every year my father makes his own sauerkraut in a huge barrel.

Ingredients

Quantity Ingredient
1kg green cabbage, shredded
1 carrot, grated
2 tablespoons polenta
50 grains salt
1 tablespoon cumin seeds
or fennel seeds

Method

  1. Mix all the ingredients together in a large bowl until well combined.
  2. Begin transferring the mixture to a large, sterilised glass or plastic jar one handful at a time. After each layer of cabbage, press down on it with your fist until the liquid is released and comes to the top.
  3. Keep adding the cabbage, continuing to press after each addition so all the liquid ends up at the top of the jar. When all of the cabbage is pressed in the jar, cover the jar with plastic wrap and seal the top with a lid to ensure it is airtight. Store in a cool, dark place for 40 days. After opening, eat the sauerkraut within a few weeks.
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