Sauerkraut Veg CD German
Vegan Vegetables Accompaniment Gluten Wheat Dairy free Eggless Germany Europe
White Cabbage, shredded
4 tbsp Pickling or Kosher Salt
crushed Juniper Berries and Bay Leaves (optional)
- you can make more or less so long as you keep the ratio of salt to Cabbage
Shred cabbage finely, place it in a large non-corrosive bowl together with the
salt and mix very well with your hands.
Place a layer of cabbage in a deep non-corrosive container (e.g. a crock or
plastic bucket, add the seasonings if using then press it down gently using your hands or a potato masher
to encourage it to create liquid. Repeat until all the cabbage and is used up,
making sure there is about 12cm/5-inches of space left at the top of the
container and that the cabbage is covered by a layer of liquid.
Place a plate on top of the cabbage, pressing it down to squash it then
place a heavy weight (such as a brick) on the plate. Cover the whole of the top
with clingfilm to ensure it is air tight and leave in a dark place
at room temperature for about 10 days.
Once the fermentation period is over, pack into jars adding enough of the liquid
to just cover the cabbage. If there is not enough juice, make up a weak brine
solution by dissolving 2 tablespoons of salt to 1L/32fl.oz. of water. Seal the
jars and store in a cool dark place.
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