Sauerkraut

An acidic crunch is added to your dishes with the classic German delicacy of fermented cabbage, sauerkraut. You may easily tailor the flavors to your preference when making sauerkraut at home. You will learn how to ferment cabbage into a wonderful sauerkraut with this recipe, which makes the process simple.

Tasting Notes

Homemade sauerkraut has a vibrant, tangy flavor with a satisfying crunch. The fermentation process develops a unique depth of taste, and you can control the level of tanginess by adjusting the fermentation time. Serve it as a zesty side dish or incorporate it into various recipes for an extra kick.

Ingredients

• 1 medium-sized green cabbage (about 2 pounds)
• 1 1/2 tablespoons kosher salt
• Optional: caraway seeds, juniper berries, or other spices for flavor variation

Kitchen Equipment

• Large mixing bowl
• Cutting board
• Knife
• Mason jar or fermentation crock
• Weight (a smaller jar filled with water works well)
• Cheesecloth or coffee filter
• Rubber band or string

Instructions

1. Prepare Cabbage:
   • Remove the outer leaves of the cabbage and set them aside.
   • Slice the cabbage thinly, either with a knife or a mandolin.
2. Massage with Salt:
   • Place the sliced cabbage in the mixing bowl and sprinkle the kosher salt over it.
   • Massage the cabbage with your hands for about 5-10 minutes until it starts releasing its juices.
3. Pack into Jar:
   • Transfer the cabbage to the mason jar or fermentation crock, packing it down tightly to eliminate air pockets.
   • Pour any remaining liquid from the bowl into the jar.
4. Weight and Cover:
   • Place the reserved cabbage leaves on top of the sliced cabbage to act as a barrier.
   • Put the weight on top of the leaves to keep the cabbage submerged in its own liquid.
   • Cover the jar with cheesecloth or a coffee filter and secure it with a rubber band or string.
5. Fermentation:
   • Allow the sauerkraut to ferment at room temperature for at least 1-2 weeks. Check it periodically, pressing down on the weight to keep the cabbage submerged.
6. Taste and Store:
   • Taste the sauerkraut after a week, and once it reaches your desired level of tanginess, transfer it to the refrigerator.
   • It can be stored for several months in the refrigerator.

Pro Tips

• Cleanliness is crucial in fermentation, so make sure all equipment is thoroughly cleaned and hands are washed before handling ingredients.
• Experiment with spices like caraway seeds or juniper berries for additional flavor dimensions.

Variations

• Add shredded carrots or apples for a sweeter twist.
• Incorporate red cabbage for a colorful sauerkraut.

FAQs