Wine Sauerkraut

Clean the white cabbage, set aside beautiful leaves. Quarter and finely shave without stalk and thick veins. Sprinkle evenly with salt and sugar in a large container and mix.

Mash with a pestle until the cabbage softens and draws juice.

Now place the cabbage leaves set aside in the bottom of the canning jar and layer the cabbage tightly. While doing this, press each layer together well using a board. Repeat this process until the crockpot is completely full. Add the spice bag to 2/3 of the height.

Cover the cabbage with a scalded tea towel and a board and weigh it down with a large stone.

Allow to ferment at room temperature (18 °C), skim a few times during the following 8 to 10 days and pierce once with the handle of a wooden spoon to allow the gases that form to escape well.

After fermentation, clean the surface well so that the cabbage is surrounded only by its clear juice. Pour the white wine on top and pierce the cabbage a few times so that the fine aroma can spread evenly. Put the cover again, well cleaned, and store the cabbage in the coldest room or in the vegetable refrigerator.

After about 4 weeks you can already take the first time sauerkraut.

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