Sig's my kind of Sauerkraut

Name: Sig's my kind of Sauerkraut
Yield: 2 -4 servings
Cuisine: British
Ingredients: 2 medium white or pointed (but red cabbage may be used); 1 1/2 to - 2 teaspoon of salt (to taste) balance with wine); I teaspoon pickling spices; 1 teaspoon (not heaped) cumin or caraway seeds; 4-6 juniper berries; 1 crisp apple, finely cubed; 1 onion, cut into fine thin rings; 1 glass good white wine (optional) (for taste) or to balance); 1 large stoneware pot or jar; 1 muslin cloth; 1 sharp knife; I jar with sterilised pebble

Sigrun @sigrun

German, living in England

As we are displaying fermenting technics I thought I add this. In Germany we often eat this with liver or black pudding. It often is served with dumplings or mashed potatoes. I like it mixed with mashed potatoes , fried up a little with a poached egg on top.
I believe it was first made in China a couple of thousands of years ago and was introduced to Europe from there.
#Sauerkraut #lactofermentation #German

Sigrun @sigrun

German, living in England

Saved

Ingredients

2 -4 servings

2medium white or pointed (but red cabbage may be used)
1 1/2to - 2 teaspoon of salt (to taste) balance with wine)
I teaspoon pickling spices
1 teaspoon(not heaped) cumin or caraway seeds
4-6juniper berries
1crisp apple, finely cubed
1onion, cut into fine thin rings
1 glassgood white wine (optional) (for taste) or to balance)
1large stoneware pot or jar
1muslin cloth
1sharp knife
I jar with sterilised pebble

Saved

Steps

1

First make sure all is thoroughly cleaned. Do not wash the cabbage just remove outer leafs. Gather all ingredients and tools needed. Cut the cabbage in half, remove all of the bits that are core and stems.
2

Cut the cabbage into quarters and then the other way into eights. With a very sharp knife slice the cabbage as thin as you like, or use a kitchen mandolin.
3

Put the cabbage into a pot or jar, sprinkle the salt between layers. Thinly slice and cube the apple. Slice the onion very thinly, add the apple and onions to the cabbage, mix well.
4

Add all the spices, mix well, press the cabbage right down into the pot.
5

I use a sterilised jar and sterelised pebbles as a weight. I put this inside of pot and press cabbage down further. I leave jar inside of pot,so that I can keep using it to press cabbage down more over next 24 hours. This is a must. I cover cabbage with a muslin clot so that air can escape but insects or dirt will not enter into cabbage.
6

You must keep pressing the cabbage under the juice that will form. It may blow bubbles or not look appetising, dont worry, this the fermenting taking place. You can eat it as soon as you find it flavoursome. You can add a glass of wine to make it a little finer, to balance flavour for you. Store jar in a cool place.
7

I will show the process as it goes along over the next week. The front cover was made earlier, I got it from my freezer to show the end result from an earlier made one.