#851
SAT, SEP 9, 2023
Sauerkraut with Sausage
Notes
20230909, #breakfastdiary 840, 26°C/mostly clear, 20min/exercise(Y)
Sauerkraut I made a few days ago, with chicken breast sausage
Shred cabbage and massage in salt equal to 2% of the cabbage's weight until the juices release. Pack the cabbage and its juices into a jar and ferment at room temperature for 3 days.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
In a mixing bowl, add shredded cabbage and salt (2% of the cabbage's weight) and massage until the juices release.
- 02
Prepare a sterilized jar, pour in the cabbage and its juices from step 1, and ferment at room temperature for 3 days.
- 03
Heat olive oil in a pan, add a little pepper, and sear the chicken breast sausages until golden.
- 04
Plate the sauerkraut, top with the chicken breast sausages from step 3, and finish with pepper.
