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  • Cabbages: 2
  • Juniper berries: taste.
  • Seeds of cumin: taste.
  • Thyme in the dust: taste.
  • Laurel: 2 sheets
  • Basil: taste.
  • Salt: taste.
  • Peppercorn: taste.


Prepare the cabbages: remove the outer leaves, wash and finely chop. Place in a bowl and season with salt. Join the juniper, cumin, pepper beans, thyme, bay leaves and basil. Mix well.

On a vessel of clay, have a layer of cabbage and salt, repeating the process by layers.

Wash the outer leaves and place on top of the cabbage, cut, tightening as well. Cover with a clean cloth, cover it with a wooden container and turn it upside down. Let stand for a few days.

When the wooden container has a liquid, it is a sign that began the process of fermentation. This phase lasts for 50 days. The sauerkraut will be ready to consume 2 months after being made. Remove the required amount each time, coming back to put the whole leaves the cloth, and the wooden container.

At the time consuming, pass by the flowing water.

Accompany it with sausages.

Share Recipe: Sauerkraut

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