Sauerkraut is a recipe from the German tradition, while the recipe I propose today is a quicker version. Sauerkraut can be consumed either raw or cooked and generally accompany meat dishes, but they are also excellent as salads with salmon and shrimp. Sauerkraut is a typical German side dish obtained from the lactic fermentation of white 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, when eaten raw, they promote gut flora.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile and on my YouTube channel.
Discover also other recipes with white cabbage:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: German
Ingredients
- 1 white cabbage (for sauerkraut)
- 1.76 oz coarse salt
- 4 tbsp extra virgin olive oil
- to taste pepper
- 1 clove fresh garlic
- 1 tbsp caraway
Tools
- 1 Container
- 1 Mandolin
Steps
Remove the core and the outer leaves of the cabbage.
Cut it into 4 wedges and slice each wedge very thinly with a knife or mandolin.
Soak in water and wash several times. Drain the cabbage and let dry for a couple of hours.
In a large container, pour the salt and cabbage and mix well.
Cover, preferably with a weight on top, and let rest for 24 hours in a cool place.
The next day, drain the sauerkraut and rinse under running water.
Prepare a dressing with caraway, pepper, oil, vinegar, and minced garlic.
Dry with paper towels and dress with the prepared sauce. Let it marinate for a couple of hours before serving.
-
Advice
They keep in the fridge for a week in a glass container.
Freezing is not recommended.
Freezing is not recommended.
Freezing is not recommended.
Do you like my recipes? Then stay updated by following my Facebook or Instagram profile.
Follow me also on Pinterest.
Return to HOME to discover the latest recipes!
