COFFEE – MAKING SAUERKRAUT AT HOME (PART 1)
If you want to make your own sauerkraut, you might like to try the following recipe for sauerkraut with onion.
Shred a head of white cabbage, not too fine, not too coarse. Spread a layer about 2 cm thick (a little less than 1 inch) on the bottom of a container, preferably one made of wood or glazed earthenware. Scatter some juniper berries and mustard and coriander seeds over the cabbage and add a small pinch of salt. You can leave out the salt, but then add more mustard seeds to compensate. On top of this, place a layer of sliced onions about 1 cm (about Vi inch) thick. Add another layer of cabbage and seasoning, then onions; continue until the container is full. Press the cabbage and onions down firmly and cover the vegetables, using a lid or plate that will fit inside the neck of the container. Place a heavy stone on the lid to weigh it down, and allow the cabbage to ferment. If you want to speed up the fermentation process, dilute some yogurt ferment or whey concentrate with water and pour over the cabbage.
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