Preparation time

15 min.

Number of servings

6

Difficulty level

easy

Spice level

mild

Ingredients

• 8 pieces of mini conical cabbage
• 2-3 tablespoons of rock salt

Preparation

1. Wash the mini conical cabbage, cut it in half and chop into strips of a few millimeters using a shredder. In a large bowl, sprinkle salt, which we thoroughly rub into the shredded leaves.
2. Transfer to a special barrel or a large jar. Pack the cabbage tightly into the jar. Putting weight and pushing down as we fill.  A plastic bag filled with salt, beans or groats works well as a weight. We pickle for about a week and remove the weight. However, make sure that no piece of cabbage floats above the liquid. This can cause the sauerkraut to go bad.
3. Transfer to smaller jars and seal tight. You can also place the sauerkraut in the fridge for a milder pickled flavour.