Yes, I am German, but this is not the reason why I love Sauerkraut: my Greek husband loves Sauerkraut as much as I do!

Especially the way the French prepare the “Choucroût garni”: Sauerkraut with different kind of sausages and smoked meat, is veeeery nice! You should try it! Just cook the Sauerkraut with a nice piece of smoked pork meat, and serve with a variety of sausages like Frankfurters or other smoked sausage you like, steamed potatoes or Knoedel (those balls made from potatoes or bread they make in Bavaria)…

Did you ever tried to make Sauerkraut yourself?

You may say now: “It’s much too complicated to do it! You need a clay or wooden pot and it makes a lot of work!” Or maybe you have tried to make it yourself and it did not work out because it got moldy!

Don’t worry, I was thinking the same and it happened to me as well until I found out, how to do it! And it’s the most simplest way to do a real good Sauerkraut, especially if you can find an organic white cabbage! See for yourself:

What you need:

1-2 medium-large white cabbages
12 gr salt (per kg grated cabbage)
Twist-off glasses
Cling film

Ingredients for cooking:
1 medium chopped onion
1 Tbsp Olive Oil
500 gr Sauerkraut
1 glass of dry white wine
1 medium laurel leaves
3 juniper spices
Salt

How to prepare it:

Peel the outside leaves from the cabbage. Cut into quarters and remove the stalk.

With a “Mandoline” (kitchen grater) cut the cabbage into fine stripes.

In a big plastic bowl mix the cabbage with the salt (use 12 gr of salt per 1 kg cabbage) and work it with the hands by squeezing and stirring. After some time you will realize that liquid accumulates on the bottom of the bowl.

When the cabbage soften, fill into twist-off glasses by pressing it firmly into the glasses, adding also the liquid that remained in the bowl. With a cloth clean the top of the glasses and cover with cling film. Close the glasses with the lid but do not close tightly! During fermenting process the gas from the glass has to be able to escape.

Let stand at room temperature in  a dark place for appr. 6 days (I let it in the cellar as the temperature does not change too much). Place a plate under the glasses as during fermenting the liquid will run out.

When you realize that there is no liquid anymore running out of the glasses, close the lids tightly, without removing the film and store it in a dark place for another 6 weeks until your homemade Sauerkraut will be ready to use!

How to cook the Sauerkraut:

In a pot fry the chopped onions until tender. Add the Sauerkraut and cook for 5 minutes. Deglaze with the white wine and add the spices. Salt to your taste.

Cover and let simmer on medium heat until the Sauerkraut softened.

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