Fermented sauerkraut

How to make it

1. 1

   Rinse the white cabbage well and set it in a draught to dry.

2. 2

   Cut the cabbage into fine strips. In the bottom of a clean wooden barrel, place horseradish leaves, then the cabbage, salt, dill, caraway and juniper berries. Pack the cabbage down firmly in the barrel until it is full.

3. 3

   Apple slices can be mixed in; this makes the cabbage especially tasty.

4. 4

   Place horseradish leaves on top of the barrel, over that a piece of linen cloth and a board, plus a stone to weigh it down.

5. 5

   When there is no more warmth or smell from the barrel, it is done. It will keep the whole winter.

6. 6

   Boil in salted water when it is to be used, and then chop it fine; a little margarine can be added, or else it can be creamed or served with pork and fish as in the recipe above.