Sauerkraut

Ingredients

• White Cabbage 0 lbs
• Salt 4 spoons
• Black Cumin (Cumin) 2 spoons

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Cut the cabbage into large pieces.

Step 3

Then, slice the cabbage as thinly as possible.

Step 4

Gradually transfer the cabbage to a bowl as you chop it. Sprinkle salt on each layer.

Step 5

Also sprinkle caraway seeds over each layer.

Step 6

Thoroughly mix the cabbage, massage it with your hands, and let it sit for 15–20 minutes.

Step 7

Transfer the cabbage to a jar.

Step 8

Firmly pack it down with a wooden spoon to eliminate any air pockets in the jar.

Step 9

Place a weight on top: this can be any container filled with water, like another jar or a heavy bag. Cover this setup with cheesecloth and leave it in a dark place for 24 hours. After 24 hours, check if the cabbage has released enough juice; it should be roughly level with the cabbage. If there isn't enough juice, add brine (1 teaspoon of salt per 250 ml of water). Cover with the weight again, add the cheesecloth, and return it to the dark place.

Step 10

The cabbage ferments for 1 to 3 weeks. You can taste it every day to monitor the flavor changes. Once it reaches your desired taste, it's ready to serve. For storage, make sure to tightly seal it with a lid and keep it in the refrigerator.