Usuba
Sauerkraut with Caraway and Sugar
Crispy sauerkraut with caraway aroma. Prepared by natural fermentation without vinegar. Suitable as an independent appetizer or side dish for meat dishes.
- Prep
- 5760 min
- Cooking
- 30 min
- Total
- 5790 min
- Standard serving
- 358 g
1
Ingredients
Total 5
Instructions
- 1
Step 1
Shred the cabbage into thin strips.
- 2
Step 2
Prepare the brine: dissolve the salt in room temperature water.
- 3
Step 3
Pour the brine over the cabbage, add caraway seeds and stir. Cover with a lid and place in a dark warm place for 2–3 days. The cabbage will start to ferment and acquire a characteristic sour taste.
- 4
Step 4
After 2–3 days, add the sugar and stir carefully until completely dissolved.
- 5
Step 5
Drain the brine, transfer the cabbage to a jar and refrigerate for 24 hours. After that, the appetizer is ready to serve.
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