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German Sauerkraut

1 jar (2 lbs) sauerkraut
1 big onion, finely cubed
1 apple, peeled, seeded, finely cubed
1 tsp cumin (the European variety not the Asean)
2 tbsp of any vegetable oil
3 berries from juniper

You heat the oil in a skillet, cook the onion cubes until slightly
golden, add the apple cubes, cook stirring for about 5 minutes,
until they get soft and start 'melting'. Add the complete contents
of the Sauerkraut jar and the spices and cook for at least 1 hour
on low heat, stirring from time to time.

Serve with roasted potatoes.

If I misunderstood the request and you wanted to produce Sauerkraut
yourself, I can help you too.

You need white cabbage, as much as you think you like. Weigh it.
Take aside salt about 1 per cent of the cabbage weight.

Shred the cabbage (after removing the big outer leaves from the
head and cleaning the whole vegetable.) Keep the big leaves, you
will need them later.

In a big jar or crockery pot fill in one layer of cabbage and add
a bit of the measured salt. Then you have to stamp it very hard
into the pot,until you see there are juices coming out of the
cabbage. Then you fill in the next layer, salt, stamping, and so
on. On the last layer you put the leftover cabbage leaves. (After
stamping!), and then a clean - best is cooked and ironed - thin
kitchen towel. Upon the towel you put a heavy weight, best is stone
or crockery because of the acids which develop during fermentation.

Store the pot in a cool place, and after about 3 weeks you can
start to eat the Sauerkraut. If you find it sour enough, you can
freeze it in portions as you will need it. (Otherwise it will get
more sour the longer you store it!).


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