Make Sauerkraut Yourself

For the sauerkraut, first cut away the outer, wilted leaves from the cabbage head, cut into quarters and remove the stalk. Save 2-3 cabbage leaves. Finely scrape the cabbage with a cabbage slicer.

Mix well with juniper berries, bay leaves, yogurt and salt. Pour the mixture into the sauerkraut pot. Now press the cabbage firmly onto the bottom of the pot until juice is released. Press firmly until the juice completely covers the cabbage. Place the remaining cabbage leaves on top and weigh them down with the stone of the cabbage pot.

Close the opaque pot, pour a little water over the rim and let the cabbage stand at room temperature for 2-4 days. Then store refrigerated and dark at about 4-5 °C.

During lactic fermentation, white foam is formed. Skim it off again and again. The inside of the pot and the underside of the lid should also be cleaned frequently.

After about 6 weeks, the sauerkraut is ready.

Step-by-step instructions with pictures can be found here.

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