Aprende a fermentar tu propio chucrut en casa. Es una receta clásica, pero puedes modificarla para adaptarla a tus gustos y añadir otras verduras o semillas. Puede que tarde un poco en fermentar, pero es realmente delicioso, así que creo que vale la pena.
Rated 3.3 stars by 10 users, click here to rate this recipe.
Category
Snack
Servings
20
Prep time
500 hours
Cook time
0 minutes
Learn how to ferment your own sauerkraut at home. This is a classic recipe but you can tweak it to suit your tastes and other veg or seeds in there. It might take a while to ferment but it's really delicious so I think it's worth it.
Directions
Cut the cabbage in half, remove the core, then slice thinly.
- Weigh the cabbage, then weigh 20g of salt for every 1kg of cabbage.
- Working in batches, sprinkle the salt evenly over the cabbage and then massage it in well. Let it rest for 30 minutes.
- Next, add the caraway seeds and mix well.
- Pack the cabbage mixture into a glass or ceramic jar and cover it. Leave it in a cool, dark spot to ferment for 3 weeks, making sure you let any gas out daily to avoid an explosion.
- After 3 weeks, it's ready to eat. At that point, store it in the fridge and enjoy!
Recipe video
Recipe notes
500 hours equals 3 weeks.
