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Traditional sauerkraut

A very simple recipe made from only 3 ingredients.


Sauerkraut is nothing more than cabbage fermented in brine (salted water), has a high content of  vitamins  and is a natural probiotic, full of bacteria beneficial to our intestine. Most of the sauerkrauts sold packaged are processed, carry additives and are not as beneficial to our digestive system as home sauerkraut. That is why it is worth doing it at home, being also a really simple process; made from only 3 ingredients.


  • 1 kg white cabbage
  • 2 large onions
  • 20 gr salt (1 tablespoon)
  • Spices, herbs, seeds, other varieties of cabbage and vegetables (optional).


Remove the outer layers and carefully wash it without rubbing;  bacteria  that will help in the process of  fermentation  is found in these layers.Cut it into quarters and remove the stem. Cisel it. The finer the faster you ferment.

Weigh the amount of ciseled cabbage and add 2% salt and onion in julienne. Optionally, you can incorporate spices, herbs, seeds, other varieties of cabbage and vegetables. Wash your hands very well and massage it for 5 minutes until this pot all its juices. Let stand for 5 minutes and then place it in a container for storage, pressing hard so that it is immersed. If cabbage is not immersed in its brine, wild molds will proliferate and the ferment will be spoiled. Molds grow in contact with air, that is, they are aerobics. That is why, the less air is inside the vial, the more unlikely the appearance of unwanted microorganisms.

Leave to ferment for at least two weeks (the fermentation time varies depending on the preferred acidity point of the palate of each. It can be allowed to ferment more than one year) at a temperature of 18 ℃ to 24 ℃ preferably or at room temperature. The less temperature oscillation you have, the better you ferment. Once opened or started consumption, book in cold.

Publication Date: 13/09/2019

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