You need to start 1 kg cabbage. Cut in small strips and start to press all with 20 g salt till you see liquid on the top of the cabbage. The fermentation starts his work.
After 5 min add 1 TS vinegar…
You need also…
4 Container, 16 small spoons, 4 small covers, vinegar
Divide the Sauerkraut in 4 containers and press first the small cover in the container, also 4 small spoons. Reason for the cover and the spoon, keep the Sauerkraut always under the liquid…
you keep the container approximately 1 better 4 weeks in your Refrigerator, and wait...
You prepare the following:
1 container “Sauerkraut”, 1 onion, some caraway, some bacon…
Fried onion and bacon 3 min in the pan with oil and mix all with the Sauerkraut. Now cock all with low temperature 30 minutes… add 1 TS (or more if you like) home made Mustard
Ready to eat with steamed potatoes, some smoked pork chop from Dusan and bread. Don’t forget a good home made Beer!
“Home made" Mustard
50 g Mustard powder
20 g Sugar or honey
5 g Salt
30 g Vinegar
30 g Water
Chilli and garlic powder if you like
Heat water, vinegar and sugar 2 min in a no more than 300W
Give mustard powder, salt and your spices in a glass and add the water, vinegar and sugar. Mix all with a spoon ( at least 5 min no more than 30 degrees ) in a water bath
Do not surprise if the mustard mash at the beginning are still very liquid, the mustard flour pour with the time still up
Keep the mustard in a 250 g now in the refrigerator. After 2 or 3 days you can eat and store the mustard up to 5 or 6 months
6 g Fried Shallot (if you like)
Knead or use a hand mixer until the dough is elastic. Cover the dough with a kitchen towel. Fermentig need one hour.