Lithuanian Sauerkraut

Using food processor to shred the cabbage. We make a mess but have fun!

Putting shreded cabage in HARSCH stone fermentation pot

We got half of it full.

5 days later we are eating it

The recipe:

4 heads of hard winter cabbage

4 carrots

1 apple

A handfull of fresh cranberries

A spoonful of fennel seeds

Salt to taste

Shred the cabbage and carrots, apple with the food processor. I alternate a couple of blades: half of it make it with one that makes long stripes and half of it that makes short ones. Mix it all with fennel seeds, cranberries and salt. Than you need to press it all untill you get some juice. If you do not get enough juice add some water. Put some cabbage leaves on the top and add the stone weight that comes with the pot. The water(cabagge juice) has to go above the weighting stones-very important!! Close pot with the lid and pour some water in the groove. Leave pot in your kitchen and listen for bubbling sound. Your sauerkrout will be ready in about 5 days. Take it all out, put in glass jars and keep in the refrigirator for a long time if you want. We eaty it pretty quickly..