Homemade sauerkraut: shredded cabbage salted at 20 g per kilo, massaged, rested, then packed with a spring-water apple mash and left to ferment a week. Cabbage weight is estimated at 1 kg for one head; salt follows the video’s ratio.
https://www.tiktok.com/@chefsdoor/video/7601680370773265671
Ingredients
- 1 kg cabbage
- 20 g salt
- 1 apple
- cabbage core
- spring water, as needed
- outer cabbage leaves, to cover
Method
- Shred the cabbage.
- Add 20 g salt per kilo of cabbage. Massage until liquid releases.
- Rest 1 hour.
- Blend the apple and cabbage core with spring water.
- Pack the cabbage into jars and press it down.
- Pour in the apple-water mix. Use outer leaves to keep the cabbage submerged; add more spring water if needed.
- Leave at room temperature 1 week. Open the jar every day to release gas.
Notes
Cabbage was not weighed on camera; 1 kg matches one typical head and the 20 g/kg salt ratio. Apple amount is estimated as one apple from the blender load. Chlorinated tap water is not used in this version.
Source & credit
Recipe demonstrated by Chefs Door (
Creator profile: https://www.tiktok.com/@chefsdoor
Some quantities were estimated from the video where exact values were not provided.