German Sour Cabbage Recipe

If you have a more sensitive tummy then try eating sauerkraut salads. It has good bacteries which helps you to digest and help you to feel better. Also, perfect for hangover. 



  1. Chop or shred the cabbage.
  2. Sprinkle with salt.
  3. Knead the cabbage with clean hands or pound with a potato masher or cabbage crusher about 10 minutes or until there is enough liquid to cover.
  4. Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover the cabbage.
  5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. The culture at room temperature (60-70 °F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  7. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage.
  8. The sauerkraut’s flavor will continue to develop as it ages.

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