In preparation for a dinner I’ll be making later this month, I’ve decided to make some sauerkraut. I’ll be making Kassler as well, but more on that in a future post. I’ve appropriated my Rumtopf for the task.
The ingredients are 2kg of shredded cabbage and 45ml of kosher salt. The process is: add the mix of shredded cabbage and salt to the crock (in my case the Rumtopf) and pack the cabbage. Repack (compress) the cabbage every so often to squeeze out the water.
Sauerkraut has many health benefits, including being a good source of probiotics[1]. It should be ready in a couple of days.
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