Sauerkraut in Three Days

Salad, Vegan

Ingredients

1 cabbage head (2½ – 3 kg)
1 large carrot
5-7 bay leaves
1 teaspoon black pepper
1 teaspoon pimento
3-4 tablespoons sea salt
1 tablespoon sugar

Directions

Cut or grate the cabbage in fine stripes. Grate the carrots roughly. Mix cabbage, carrots and spices well without compressing. Choose a big glass or ceramic container and add a little of the mixture pressing it down with your fist in the glass. Continue to add more layers of the mixture and press each layer down well before adding the next. On the top and final layer add a weight that will press the center of the sauerkraut mixture down but still allows the liquid from the mixture to come up. Cover with a cloth and place in the window. Depending on the temperature the sauerkraut is ready in two to four days. The prepared sauerkraut can be kept in a glass container with air tight lid in the kitchen cupboard.

Serve as salad mixed with oil, fresh herbs and onion or eat as it is.

Sauerkraut in drei Tagen

vegan, Salat

Zutaten

1 Weißkrautkopf ( 2½ – 3 kg)
1 große Karotte
5-7 Lorbeerblätter
1 TL schwarzer Pfeffer
1 TL Piment (Nelkenpfeffer)
3-4 EL Meersalz
1 TL Zucker

Zubereitung

Kohl in feine Streifen schneiden oder raspeln. Karotte grob raspeln. Kohl, Karotte und Gewürze gut mischen, nicht zusammendrücken. In ein großes Glas oder einen Keramikbehälter ein wenig von der Mischung hinein geben und mit der Faust gut hineindrücken. Nun Lage für Lage in den Behälter geben und jede Lage gut andrücken, bevor man die nächste darauf gibt. Auf die letzte Lage ein Gewicht geben, das die Sauerkrautmischung nach unten drückt, die Flüssigkeit aber nach oben steigen lässt. Mit einem Tuch bedecken und ans Fenster stellen. Je nach Temperatur ist das Sauerkraut nach zwei bis vier Tagen fertig. Das fertige Sauerkraut kann in einem luftdichten Behälter (z.B. einem Schraubglas) aufbewahrt werden.

Mit Öl, frischen Kräutern und Zwiebeln als Salat servieren oder so essen.

Sauerkraut in Three Days

Vegan, Salads

Ingredients

1 cabbage head (2½ – 3 kg)
1 large carrot
5-7 bay leaves
1 teaspoon black pepper
1 teaspoon pimento
3-4 tablespoons sea salt
1 tablespoon sugar

Directions

Cut or grate the cabbage in fine stripes. Grate the carrots roughly. Mix cabbage, carrots and spices well without compressing. Choose a big glass or ceramic container and add a little of the mixture pressing it down with your fist in the glass. Continue to add more layers of the mixture and press each layer down well before adding the next. On the top and final layer add a weight that will press the center of the sauerkraut mixture down but still allows the liquid from the mixture to come up. Cover with a cloth and place in the window. Depending on the temperature the sauerkraut is ready in two to four days. The prepared sauerkraut can be kept in a glass container with air tight lid in the kitchen cupboard.

Serve as salad mixed with oil, fresh herbs and onion or eat as it is.

Sauerkraut in Three Days

Vegan, Salads

Ingredients

1 cabbage head (2½ – 3 kg)
1 large carrot
5-7 bay leaves
1 teaspoon black pepper
1 teaspoon pimento
3-4 tablespoons sea salt
1 tablespoon sugar

Directions

Cut or grate the cabbage in fine stripes. Grate the carrots roughly. Mix cabbage, carrots and spices well without compressing. Choose a big glass or ceramic container and add a little of the mixture pressing it down with your fist in the glass. Continue to add more layers of the mixture and press each layer down well before adding the next. On the top and final layer add a weight that will press the center of the sauerkraut mixture down but still allows the liquid from the mixture to come up. Cover with a cloth and place in the window. Depending on the temperature the sauerkraut is ready in two to four days. The prepared sauerkraut can be kept in a glass container with air tight lid in the kitchen cupboard.

Serve as salad mixed with oil, fresh herbs and onion or eat as it is.