The original German recipe for sauerkraut, to enjoy a salad on cold days

HOUSEWIVES are making a lot of winter soup, and it’s not too late to pickle cabbage.

We suggest a recipe for sauerkraut from Germany, which you can try right away.

Ingredients:

1300 g of cabbage, one medium head, cleaned of the outer leaves
15-20 g of sea salt
a few bay leaves
½ teaspoon cumin seeds

Recipe for sauerkraut:

To make sauerkraut, first remove the outer leaves of the cabbage, then weigh it on a kitchen scale. Use 1-1.5% salt. If your cabbage weighs 1 kg, use 10-15 grams of salt. Then cut the cabbage into quarters and cut out the core. Cut each quarter lengthwise into very thin strips. You can also use a grater.

Transfer the sliced ​​cabbage to a large and clean bowl and add salt, then mix it briskly with your hands for 5-10 minutes. Cabbage will release a lot of liquid, the more liquid the better. Now you can add a bay leaf and some cumin. Put the cabbage in a clean large jar and pour all the liquid on top. Use your fist or something heavy to push and press it. The liquid should float on the surface of the cabbage. Place a rock on top of the cabbage.

Then cover the jar with a clean cloth or plastic wrap and secure it with a rubber band. Pickle the cabbage for 3 to 10 days at a temperature of around 18 °C to 26 °C. Keep the jar away from direct sunlight. Press the cabbage at least twice a day. It is important that there is enough liquid on top. Try it after three days. If you like the taste, screw the lid on and put it in the fridge. Let the cabbage continue to pickle for 14-21 days in the refrigerator.

(a matter of taste)

BONUS CONTENT

We present to you a treasure trove of data which speak not only about the composition of the dish, but also about a way of life when there was time to prepare a long meal and when the whole family sat at the table. Take a step towards preserving the local culinary tradition from oblivion and order this really valuable book at the link: Traditional recipes of Serbian cuisine.

Turkish cuisine has left an indelible mark to the cuisine of the Balkan peoples. In this book you will find centuries-old recipes that have been carefully selected to raise your kitchen to an enviable level. Order on this link and start the path of eternal flavors that everyone loves: TURKISH CUISINE with centuries-old recipes.

This book is not just an ordinary cookbook, but also an incredible story about Italy, its history, customs and culture. Find out the greatest achievements of Italian culinary art on a unique trip through the Apennine peninsula in the company of chefs from the Barila Academy. Order at the link: Italian cuisine: recipes signed by the old masters.

JEREMY PANG, founded the wok school in 2009, the only Asian school in central London. He soon acquired the unique gift of imparting his knowledge to the students in an accessible and interesting way recognition of authority in the world of Chinese cuisine. They say this book is a masterpieceorder it today: Chinese cuisine – original Chinese recipes.