Before winter sets in, harvest any remaining cabbages. You can store some in a cool, dark place for a few weeks and gradually use them to make vegetables or salad. You can use the rest to make your own sauerkraut—in preserving jars or in special fermentation pots.

Step 1

Wash the white cabbage, grate it, or cut it into thin strips. Keep a large cabbage leaf to cover the cabbage later. Wash and peel the carrots and grate them or cut them into thin strips.

Step 2

Mix the cabbage and carrot strips in a large bowl with 60 g of salt and mix and knead with your hands until liquid comes out. Then pour everything into the jar and press the cabbage firmly into the jar with your fist so that the liquid covers the entire cabbage.

Step 3

Place the reserved cabbage leaf like a lid on the fermented cabbage in the jar, then press a small bowl upside down onto the sauerkraut until the bottom of the bowl is flush with the rim of the jar and is also completely covered with liquid. Then close the jar and label it with the date so you know when you made it.

Note:

During the first week, the jar is left at room temperature. However, it is necessary to open and close the jar briefly once a day so that the gases produced during the fermentation process can escape. If there is not enough liquid, fill the jar to the brim with salted water.

After a week, the fermentation process should be complete. Then the jar with the sauerkraut is placed in a cooler place, such as the cellar or refrigerator, for about 14 days to mature.

Here’s more recipe that are easy to make at home!

• Make kimchi yourself – the recipe
• Cabbage soup
• Sauerkraut with pumpkin balls