Making sauerkraut at home is a straightforward process that requires minimal ingredients and equipment. Sauerkraut is a fermented cabbage dish that's rich in probiotics and has a tangy flavour. Here's a basic recipe to make sauerkraut:
Ingredients:
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1 medium-sized organic cabbage
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1-2 tablespoons of organic sea salt
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.5 tsp organic caraway seeds
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.5 tsp organic peppercorns
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1 organic bay leaf
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1-2 containers large enough to comfortably fit cabbage
Equipment Needed:
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Large mixing bowl
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Knife or mandolin slicer
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Weight (e.g., clean stones, fermentation weights)
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Cloth or lid for covering the vessel
Instructions:
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Prepare the Cabbage:
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Remove the outer leaves of the cabbage and set them aside.
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Cut the cabbage into quarters and remove the core.
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Slice the cabbage thinly using a knife or mandolin slicer. Aim for a thickness of about 1/8 to 1/4 inch.
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Massage with Salt:
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Place the sliced cabbage in a large mixing bowl.
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Sprinkle 1-2 tablespoons of salt over the cabbage.
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Massage the salt into the cabbage with clean hands for 5-10 minutes. This process helps to release the cabbage's juices, which will create the brine needed for fermentation.
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Pack into Fermentation Vessel:
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Transfer the salted cabbage into your fermentation vessel a little at a time, pressing down firmly with your hands or a wooden spoon after each addition. This helps to pack the cabbage tightly and release more juices.
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Pour any remaining liquid from the bowl into the fermentation vessel.
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Weight and Cover:
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Place clean stones, fermentation weights, or a small plate directly on top of the cabbage to keep it submerged under the brine. This helps to prevent exposure to air, which can lead to mould growth.
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Cover the fermentation vessel with a clean cloth or lid. If using a lid, ensure it is loosely placed to allow gases to escape during fermentation.
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Fermentation:
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Store the fermentation vessel at room temperature, away from direct sunlight.
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Check the sauerkraut every day or two to ensure the cabbage remains submerged under the brine. If necessary, press down on the weights to release trapped air bubbles and promote fermentation.
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Fermentation time can vary depending on temperature and personal preference. Generally, sauerkraut is ready in about 1-4 weeks. Taste it periodically; it should have a tangy flavour when it's ready.
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Storage:
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Once the sauerkraut reaches your desired level of tanginess, remove the weights and cover the vessel tightly with a lid.
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Transfer the sauerkraut to clean, airtight containers and store it in the refrigerator. Properly stored sauerkraut can last for several months.
Tips:
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Use clean, sanitized equipment and hands throughout the process to avoid contamination.
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If mould develops on the surface during fermentation, skim it off immediately. The sauerkraut underneath is typically still safe to consume.
