Sauerkraut

For the sauerkraut, quarter the cabbage head and use a slicer to shave fine strips into a large bowl. Peel the carrots and add to the bowl, also shaved into small pieces. Sprinkle the salt over the cabbage and carrots and knead until the white cabbage releases juices.

Now place the kneaded white cabbage and carrots in a canning jar of about one liter capacity. Using a wooden spoon, stuff the cabbage well into the jar so that the brine created by the kneading covers the cabbage.

Store the filled canning jar at room temperature in a dark place to ferment. When the sauerkraut has the desired acidity, it is ready and can be stored sealed in a cool place. The sauerkraut can be kept like this for about 2 months.

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