This is your basic sauerkraut – easy to prepare, customize and use as a base for many a meal inspired by European cuisine.
4 kilos green cabbage (about 4 heads), shredded
6 tablespoons coarse salt
- Place the cabbage in your Mortier Pilon 2 L Fermentation Crock and press.
- Cover with salt. Make sure to leave 2 centimeters of headspace between the cabbage and the rim of the jar.
- Let the mixture ferment at room temperature, covered, for at least 1 week. If, after 24 hours, the liquid that has appeared does not cover all of the cabbage, add some water and a pinch of salt.
- Once the desired level of fermentation has been reached, refrigerate or serve.
Ready to start? Try the 2 L Fermentation Crock from Mortier Pilon!