How to make Sauerkraut

   

All you need:
Sterilized* jars with screw caps and plastic foil, white cabbage and salt.
If you like to flavor it you can use laurel, juniper berry or caraway seeds.

*Put jars and caps for a few minutes in boiling water.

   
Clean the cabbage from old leaves, quarter it and cut the stems off.
   
Cut the cabbage in fine slices and put them in a big bowl.
Add salt. (For 1 lb of cabbage 1 lightly heaped tea spoon of salt.)
   
Press and squeeze the slices for some like ten minutes.
   
By crushing the slices water is coming out. (The more fresh the cabbage is the more liquid leaks out.)
   
Fill the cabbage with the liquid into the jars with a bit of pressure.
Best is if some liquid covers it.
   
Stretch the plastic foil tight over the jar and screw the caps over.
   
Keep the jars at a shady place in a pan or bowl because there will be water leaking out. Rinse the jars occasionally.
   

The Sauerkraut needs about two weeks to be ready. It is enjoyable raw or cooked.
If you don't eat it right now you should keep it in the refridgerator.
There you can keep it for 3 to 4 months.