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Sauerkraut

Middle Eastern
Snack / 15 November 2019

A flavor that will enrich your table with each dish.

Sauerkraut
Taste Score: %100

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<a href="https://www.petitegourmets.com/recipes/sauerkraut"><p style="margin: 0 0 6px;"><img style="width: 14px; padding: 0 4px 0 0;" src="https://d2lswn7b0fl4u2.cloudfront.net/assets/icons/pg-round-favicon.ico" />Sauerkraut</p><img style="display: block; width: 100%;" src="https://d2lswn7b0fl4u2.cloudfront.net/photos/lahana-tursusu.jpg" alt="Sauerkraut" /><p style="padding: 6px 0 12px;">Discard the outer leaves of the cabbage. Wash and slice the other leaves. Place chickpeas, bay leaves and garlic in jar. Add lemon, sugar and red pepper and add salt water. Close the lid by placing a weight on the cabbage. Every day, pour the water into another jar and pour it back into the jar to... - <strong>Show More</strong></p></a>
Difficulty Easy
Servings 4-6 people
Preperation 20 mins

Ingredients

Directions

  1. Discard the outer leaves of the cabbage. Wash and slice the other leaves.
  2. Place chickpeas, bay leaves and garlic in jar.
  3. Add lemon, sugar and red pepper and add salt water. Close the lid by placing a weight on the cabbage.
  4. Every day, pour the water into another jar and pour it back into the jar to ventilate and ferment.
  5. Soak in a cool place for 10 days.

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