Fermenting Your Own Sauerkraut

What will you find in the box?

• spice blend ‘Spannende Krautmix’
• step-by-step guide

Ingredients: sea salt, fennel seed, red pepper berry, cardamom, cinnamon.

HOW DOES IT WORK?

You cut white or red cabbage into fine strips. Add the kraut mix and knead the mixture until the cabbage releases moisture. Then you put the mixture in the jar. Close the jar with a water-lock lid and let the cabbage ferment until you like it.

WHY MAKE YOUR OWN SAUERKRAUT?

Because homemade sauerkraut is much tastier! Hand-cut, just the way you like it, spicy, crunchy and fresh. The cabbage keeps its firmness during fermentation. That deserves its own name, which is why we prefer to call it KRAUT.

The longer the fermentation time, the more flavor. You decide when your kraut is ready! And when the jar is empty again, just make the next one. Order this or another spice mix or make up your own variation.

HELP NEEDED?

Still find fermentation exciting or have questions? Then contact Sanne via the Whatsapp button or the contact form. Or come join the fermentation workshop Kimchi, Kraut & Pickles sometime!