Ingredients
- Cabbage 1kg
- Dill 40g
- Salt 25g
- Water 1l
- Bread 100g
Method
- Remove the top leaves of the cabbage and then cut it into quarters
- Remove the core
- Wash the dill
- Mix the cold water with the salt until the salt dissolves.
- Place the cabbage into a big jar, you can press it down
- Place the dill on top and add the water. The water should fill up the jar
- Place the bread on top and cover it with a plate, then place it in a sunny place, preferably outside
- Let it rest for 1-3 weeks depending on the heat until it is pickled through.
- Remove the bread and the dill, and it is ready to serve.
Tips: Once the cabbage is picked, you can use it as a salad, especially with grilled sausages, or you can also use it to make other dishes.
Removed from the jar, place it in the fridge in a container and it will stay fresh for months. Make sure the cabbage is covered with the pickle juice it was made in.
Fun facts: The word Sauerkraut originates from Germany, however the dish was only adapted by them later on. The first mentiones of pickled cabbage dates all the way back to Roman times. From there it took root in Central and Estern Europe.