Classic Sauerkraut

Ingredients

• 1 kg white cabbage
• 20 g salt (2 % of the cabbage weight)
• 1 tsp caraway seeds (optional)

Method

1. Shred the cabbage finely and weigh it.
2. Add 2 % salt and massage until it releases its juice.
3. Pack tightly into a jar so the brine covers the cabbage. Weigh it down.
4. Leave at room temperature, tasting from week three.

Learnings

• Below 18 °C it takes longer but tastes cleaner.
• White film on top is usually kahm yeast. Skim it off.