Sauerkraut in Fermentation Pot

Clean white cabbage, slice and mix with apple slices and spices. Pound in layers in a fermentation pot (10l) until cell juice comes out. Cover with cabbage leaves. Place weighting stones, close the lid and fill water into the gutter.

Place the pot in a very warm place (20-25 °C) for two to three days, then – if possible – in a slightly cooler place (about 15 °C) for two to three weeks, without opening the lid.

Store sauerkraut at 0-10 °C. After a ripening period of four to six weeks it can be eaten.

The juice of an already successful souring can be added to the sauerkraut.

Tip: Stock up on high-quality spices – it pays off!

Related Recipes:

Pao Choi – Cole Slaw White Cabbage SaladPreparations: Boil vinegar, add sugar and wait until it dissolves in the vinegar. Cool. Add de-stemmed, seeded... Cabbage RollsFor the cabbage rolls, blanch 8 large cabbage leaves in salted water for three minutes and place in cold... Sauerkraut and Cheese CasseroleFor the sauerkraut and cheese casserole, first sauté the finely chopped shallots and finely diced breakfast... Apple Dumplings with Cinnamon SabayonRemove the crust from the toast and cut into very small cubes. Cut the vanilla bean in half, scrape out the... Strasbourg Goose PotBrown the pieces of goose in goose fat in a frying pan on all sides. Season with salt and pepper. Layer the... Sauerkraut Stew From Poland – BigoschClean, rinse and dice the greens. Heat the clarified butter in a large saucepan until very hot, brown the game... Fruity Sauerkraut SaladLoosen the sauerkraut a little with a fork. Dice the ham, finely chop the pineapple and slice the banana. Cut... Swabian Beiried – with SauerkrautBefore the meat, prepare the kitchen herb: Finely slice the peeled apple, fry the onions and pancetta in lard... Sauerkraut and Cheese CasseroleSauté the chopped shallots and finely diced bacon in a saucepan, add the sauerkraut, chopped kitchen herbs... Roasted Sauerkraut with SchupfnudelnPasta dishes are always a good idea! Sauerkraut Sauté onion in lard until translucent, then add sauerkraut...