Classic Sauerkraut

1. 1 White cabbagepack 1.2 kg ≈ $2.40 1.8 kg
2. 2 Carrots≈ $1.50 per kg 180 g
3. 3 Saltpack 1 kg ≈ $0.90 36 g
4. 4 Bay leaves 1 g
5. 5 Black peppercorns 2 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Remove the outer leaves from the cabbage, cut out the core, and shred it finely. Grate the carrot² on the coarse side of a grater.

2. Wash a 3 l jar and scald it with boiling water. Do not use a lid during fermentation.

3. Mix the cabbage with the carrot² and 36 g salt³ (18 g per kilogram), then knead it by hand for 5 minutes until it releases juice.

4. Pack it tightly into the jar in layers, adding the bay leaf and peppercorns. Make sure the juice covers the cabbage, leave 4–5 cm below the rim, and place a weight or a small jar of water on top.

5. Set the jar on a tray at 18–22 °C. Pierce the cabbage all the way to the bottom 3–4 times each day with a long stick to release gases, and skim off any foam.

6. After 3 days, check that the cabbage is lightly tangy and crisp and that the brine is clear. If you want a sharper flavor, let it stand for one more day.

7. Cover with a lid and move to the cold (0–5 °C). Store for up to 3 months, keeping the cabbage covered with brine, and keep an opened jar in the refrigerator for up to 3 weeks.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.