Pickled sauerkraut
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Contents
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ingredients
1 kg cabbage 1 pk onion 15 g salt 1 pinch cumin
step
1. The basic recipe above is for 1 kg of cabbage, depending on how much cabbage you have multiply the ingredients. Chop the cabbage, mix with the sliced onion, sprinkle with salt and cumin. Mash the cabbage, wring it out and fill the earthenware pot with it. 2. Cover it with a wooden board, weigh it down and cover it with a lid. Pour water into the groove. Keep the cabbage warm and it should start to bubble in the evening, leave it for about 2 weeks and then keep it somewhere cool.
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