Sauerkraut

To make the sauerkraut, discard the top green and damaged leaves from the cabbage, as well as the stem base. Separate a few leaves and set aside. Shred the rest or cut into small strips. Coarsely grate the carrots, halve or possibly quarter the apples, remove the cores.

Sprinkle a thin layer of rye flour in a suitable container and place the whole cabbage leaves on top. Gradually add the cabbage strips alternating with the carrots and apples in layers, sprinkle evenly with the caraway seeds and salt and add the bay leaves. In between, do not mash too hard with a masher. Finally, put a layer of cabbage and cover with cabbage leaves. Cover with a wooden disc, weigh it down with a stone that has been rinsed clean.

Store the vessel in a warm room at a temperature of around 16 to 20 degrees.

The following day the cabbage settles, the container must be refilled.

During fermentation gases are formed, which must be able to escape, otherwise the sauerkraut will spoil. Therefore, twice a day, pierce the cabbage mass in several places with a long, freshly cut and planed birch rod to the bottom, or use a steel skewer sterilized with hot water. Rinse the wooden disc and stone daily with a hot mustard solution.

After about twelve days, the fermentation process is complete. The cabbage must now be refrigerated, preferably at a temperature of 0 b

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