Sauerkraut is a recipe from the German tradition, while the recipe I propose today is a quicker version. Sauerkraut can be enjoyed both raw and cooked and generally accompany meat dishes, but they are also excellent as salads with salmon and shrimp. Sauerkraut is a typical side dish of German cuisine obtained from the lactic fermentation of cabbage. The cabbage is thinly sliced and left to ferment for 1 to 2 months with salt and spices. They are a food rich in vitamins, minerals, and aid digestion; moreover, if eaten raw, they promote intestinal flora.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: German
Ingredients
- 1 cabbage (for sauerkraut)
- 1.75 oz coarse salt
- 4 tbsps extra virgin olive oil
- to taste pepper
- 1 clove fresh garlic
- 1 tbsp cumin
Tools
- 1 Container
- 1 Mandoline
Steps
Remove the core and outer leaves of the cabbage.
Cut it into 4 wedges and cut each wedge very thinly with a knife or mandoline.
Soak in water and wash several times. Drain the cabbage and let it dry for a couple of hours.
In a large container, add the salt and cabbage and mix well.
Cover, possibly with a weight on top, and let it rest for 24 hours in a cool place.
The next day, drain the sauerkraut and rinse them under running water.
Prepare a dressing sauce with cumin, pepper, oil, vinegar, and chopped garlic.
Dry them with a kitchen paper and dress them with the prepared sauce. Let them season for a couple of hours before serving.
Tips
They can be stored in the fridge for a week in a glass container.
Freezing is not recommended.
Freezing is not recommended.
Freezing is not recommended.
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