Fermenting: making sauerkraut yourself

In short: In fermentation, lactic acid bacteria convert the sugar in vegetables into lactic acid. That preserves, sours and creates new flavours. Sauerkraut is the best-known example.

In more detail: Salt draws water out of the vegetables (brine) and inhibits unwanted germs. Without air the lactic acid bacteria prevail.

In detail

• Basic recipe: Finely slice 1 kg white cabbage, knead with about 10 to 20 g salt (1 to 2%) until juice emerges.
• Packing: Press firmly into a jar until everything is covered in brine. Keep under the brine with a weight.
• Fermenting: At room temperature (18–22 °C) for one to three weeks. Burp daily once it bubbles.
• Safety: Mould on the surface means spoiled. Clear, sour brine is good.
• Other examples: Kimchi, pickles, yoghurt, kefir, sourdough (sauerteig-brot-backen, einkochen-und-einmachen).