Fermentation maison: Sauerkraut


img_0734So, I’m a huge fan of sauerkraut, or as they say here–choucroute , which usually accompanies a main dish, but for me this accompagnement is just as important as the main dish itself. I realized that it’s not all that complicated to make at home, so being cabbage season and all, I picked up an organic chou at the market, and followed a recipe I found online!

  • 1/2 white cabbage
  • 1 carrot
  • salt 5 tablespoons


img_0735Cut the cabbage into small strips, and sprinkle on the salt. Mix it up, and let it sit for a night. Squeeze out the water in the morning. Grate the carrots and mix it into the cabbage. Once you have sterilized an empty jar, fill it up and voilร ! Let it sit for 2 weeks… Now all you (I) need is patience! 

Situation after 1 week…