I love adding some bright spices with an expressive taste to sauerkraut. For example, cumin is ideal. Further in the recipe I will tell you how best to prepare such a delicious and useful preparation.
Step-by-step cooking recipe
Thinly chop the cabbage and grate the carrots.
Mash the vegetables with your hands with salt and cumin until the juice appears.
Leave the cabbage under pressure for 4-5 days at room temperature until the end of fermentation.
Remove the foam every day and pierce the cabbage to the bottom with a wooden skewer.
Put it in clean, dry jars, close it and store it in a cold place.
Did you like the recipe?
0 comments