SHEERKRAFT
A classic fermented dish is, of course, sauerkraut.
It takes a little work to make a tasty sauerkraut – but it's worth the effort. But if you want to give it a go, there's a recipe and instructions here.
Ingredients
Soursop
Cabbage – all types can be used.
Salt without iodine
Cumin – as desired
Dill – to taste
Course of action
Here's how you do it:
Finely chop the cabbage, preferably on a mandolin.
Weigh the chopped cabbage and add 3% salt. (Weight of cabbage x 0,03)
Massage the cabbage until it releases its juices. This takes 10-20 minutes and requires a little energy.
Pour cabbage, juice, cumin and dill into a jar or glass. Fill it max ¾ full.
The cabbage is pressed under the sheet and held down, for example with a stone bag filled with water.
Place the jar at room temperature and let it ferment for 20 – 30 days – depending on how sour you want the cabbage.
Air out the jar every day for the first seven days. (There will be excess pressure in the jar)
Make sure the cabbage is constantly under the sheet.
When the cabbage is done, refrigerate it. It is best after 2-3 months.
You're welcome!
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