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This week Laura gets her hands dirty showing us how to make some homemade sauerkraut.
1 large head cabbage
1 cup grated beet
1 tablespoon juniper berries
2 tablespoons Kosher salt
Chop up the cabbage.
In a large bowl, sprinkle cabbage with salt and massage until there is plenty of liquid and the cabbage softens (about 10 minutes).
Mix in one cup of grated beets for every 5 cups of cabbage and add in juniper berries.
Stuff the cabbage into your sanitized container, pressing the cabbage underneath the liquid. (If necessary, add a bit of water to ensure sufficient liquid). All the cabbage should be submerged under the liquid.
Use a small jar filled with beans (or any other clean, weighted item) to press the cabbage under the liquid. Cover the jar with cheesecloth and secure with a rubber band or twine.
Allow the sauerkraut to culture for 3 to 10 days at room temperature or until it's bubbly and tangy to your liking. Transfer to cold storage.
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