How to Make German Sauerkraut

is a traditional German food made from cabbage or kohlrabi pickles.

The preparation of sauerkraut is very simple: first the cabbage is shredded with a shredder or cut into very fine shreds with a knife. Then the shredded cabbage is hammered and pressed until it is soft and watery. The cabbage is then fermented in a container (in the old days, wooden barrels were used) with salt and the pressed juice. When making "wine sauerkraut", some white wine can be added. The shredded sauerkraut must be completely submerged in the broth, with no air in the center to prevent the fermentation from failing. That's why it is necessary to hammer the shredded cabbage at the beginning of the process and at the end to put a weight on the container. Let it rest in a cool place for 4 to 6 weeks and you will be able to enjoy delicious sauerkraut.