cabbage

Directions

• How to ferment cabbages ?
• Take of the big and bad leaves of the cabbages, put aside some of the big green leaves for later.
• Clean and shred thinly the cabbage (as thin as possible: like a spaghetti size).
• In a large and sealable container (with some joint on the lead) put a layer of cabbage (around 5cm) some of the spices and repeat until you used all the cabbage.
• Put the leaves of the cabbage that you saved at the beginning on top of everything, press and add some previously cleaned rocks (or other weight).
• Seal the container well, put it in somewhere with moderated temperature (15 to 20 degrees) and away from the light.
• 2 weeks after the sauerkraut is ready to be cooked: the cabbage should be softer and have a fermentation taste. You can leave it longer if you want the taste to be stronger or put it in the fridge to stop the fermentation.
• How to make sauerkraut
• The raw sauerkraut can be eaten, it has a lot of good properties but a real Alsacienne sauerkraut is cooked for a long time with some seasoning ingredients. In a nutshell:
• Rinse the raw sauerkraut, put half of it in a pot with some oil, add the sliced lards or chopped carrots: Put the other half and add the rest of the seasoning ingredients (onions, garlic, bay leaves and pepper).
• Let it fry a little and then deglaze it with the white wine for 1 hour at low heath and with a lead.
• Add the chopped potatoes and keep it on cooking for 50 minutes (make sure at the end of that time that the potatoes are cooked and tender)
• Add the sausages if you have some and cook it for 10 minutes more ! Here you go with a little bit of patience you got a fantastic dinner.