CLASSIC SAUERKRAUT

CLASSIC SAUERKRAUT

Classic Sauerkraut is a traditional fermented cabbage dish, rich in probiotics and flavour. This simple yet tangy and crunchy condiment is made with just two ingredients: shredded green cabbage and sea salt. Sauerkraut’s fermentation process transforms cabbage into a healthy, gut-friendly food while preserving its nutrients. It perfectly pairs with a variety of dishes, from sausages to salads and can be eaten as a side or a topping. Homemade Sauerkraut is not only more cost-effective than store-bought versions but also free of preservatives and additives. This recipe is quick to prepare and only requires time for fermentation.

RECIPE CATEGORY

Side, Condiment

SERVING SIZE

1 serving

CUISINE

German, Central European, Eastern European

PREPARATION/TECHNIQUES

No-Cook, Ferment, five ingredients or less, Prepared in Advance

OCCASION/HOLIDAY

Oktoberfest, Fall, Family Gatherings, Picnic, Potluck, Everyday Meals

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Probiotic-Rich, Quick & Easy, Raw, Vegan, Gluten-Free, Kosher, Low Fat, Low Cholesterol, Low Sodium, High Fibre, Organic

DISH TYPE

Condiment, Side

INGREDIENTS

There are the following ingredients for Classic Sauerkraut:

• 100g green cabbage, shredded

• ¼ tsp sea salt

FULL NUTRITIONAL INFORMATION

• Calories: 20

• Protein: 1g

• Carbohydrates: 5g

• Sugars: 2g

• Fats: 0g

• Fibre: 2g

• Sodium: 150mg

PREPARATION

• Prepare The Cabbage: Remove the outer leaves of the cabbage that may be damaged. Shred 100g of cabbage thinly using a sharp knife or mandolin slicer.

• Massage With Salt: Place the shredded cabbage in a large bowl and sprinkle ¼ tsp of sea salt over it. Use your hands to massage the salt into the cabbage for about 5-10 minutes. This helps the cabbage release its natural juices, creating a brine.

• Pack Into A Jar: Once the cabbage has softened and there’s enough liquid to cover it, transfer it into a clean, sterilised jar. Press the cabbage down firmly with a spoon to remove any air pockets, ensuring the cabbage is submerged in its brine.

• Ferment: Seal the jar loosely and leave it at room temperature, away from direct sunlight, for 3 to 7 days. Check daily to ensure the cabbage remains submerged. You can press it down if needed.

• Taste And Store: After 3 days, begin tasting the Sauerkraut. Once it reaches your desired level of tanginess, seal the jar tightly and store it in the fridge. The fermentation process will slow down, and your Sauerkraut will keep for several weeks.

PREP TIME

10 minutes (plus 3-7 days fermentation)

COOKING TIME

None

TIPS

Here are some tips for the preparation of Classic Sauerkraut:

• Use Fresh Cabbage: For the best results, choose a firm and fresh cabbage with no wilted leaves. Organic cabbage is ideal for fermentation as it usually contains natural bacteria that aid the process.

• Keep The Cabbage Submerged: Make sure the cabbage stays below the brine during fermentation to prevent spoilage. If there isn’t enough brine, add a little filtered water with a pinch of salt.

• Adjust Salt Levels: The amount of salt can vary depending on preference. Generally, 2% salt is used by the weight of cabbage, which can help in proper fermentation.

• Fermentation Time: Warm temperatures will speed up fermentation, while cool environments will slow it down. Check the taste frequently to achieve the right level of tang.

VARIATIONS

• Add Spices: Enhance the flavour by adding caraway seeds, mustard seeds or juniper berries to the cabbage before fermentation.

• Coloured Sauerkraut: Use red cabbage instead of green cabbage for a vibrant, colourful variation with the same tangy flavour.

• Apple Twist: Add thin slices of apple along with the cabbage for a sweet-tart combination.

• Spicy Kraut: Incorporate a few chilli flakes or a sliced jalapeño for a spicier version of Sauerkraut.

• Garlic Or Ginger: Add fresh grated ginger or minced garlic for a more aromatic and complex flavour.

PREPPING AND STORAGE

• In The Fridge: Once the fermentation is complete, transfer the Sauerkraut to the fridge, where it will keep for several weeks. The flavour will continue to develop and deepen over time.

• Freezing: It is not recommended to freeze Sauerkraut, as this may alter its texture and flavour.

• Avoid Contamination: Always use clean utensils when handling Sauerkraut to avoid introducing harmful bacteria into the jar.