Home Chucrut

Name: Home Chucrut
Prep time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 20 g Salt; 1 kg White cabbage; 1 teaspoon Caraway

Chucrut casero

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

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Long-process recipe

It isn't made in one go. Start a batch: we keep the date you started, remind you at every step and you can add it to your phone's calendar.

Fermentation: keep everything under the brine. White film can be skimmed off; if coloured or fuzzy mould or a bad smell appears, discard the batch.
Throw away jars that bulge, leak or spurt when opened. Botulism does not change smell, colour or taste: always follow a tested recipe and keep a preserve in the fridge once opened.

General guidance, not a substitute for a tested recipe. Sources: AESAN · NCHFP (USDA)

Pot fermented only with salt: acid, crunchy and full of life. It needs three weeks and almost no work.

12 servings

Remove the outer leaves and keep an entire. Cut the cabbage into fine strips and paste it to adjust the salt (20 g per kilo).
20 min
Mix the cabbage with salt and caravan and amass it with your hands for a few minutes, until you release enough juice.
15 min
Squeeze the cabbage in a clean jar until its own juice covers it. Put on the whole leaf and a weight.
15 min
Fermented at 18-22 ° C, far from the sun. The first few days press the cabbage to keep it submerged and let the gas out.
3 weeks
Try it: when it is acid to your taste, close the jar and keep it in the refrigerator.