To make sauerkraut, cabbage is thinly sliced and mixed with salt to release its natural juices. The mixture is then left to ferment in a jar or crock for several weeks. During the fermentation process, beneficial bacteria break down the cabbage, creating a tangy and slightly sour flavour. This recipe is not only delicious but also has numerous health benefits.
SauerkrautCourse: SidesDifficulty: Easy
Sauerkraut, meaning “sour cabbage” in German, is a tangy slaw of fermented cabbage. Sauerkraut can be used as a condiment on numerous foods, such as bratwurst, or eaten as a side dish in its own right.
1 medium green cabbage (~2 kg)
1 to 3 tbsp of Sea salt
- Make sure your jar (or jars) are washed and rinsed of all soap residue. Also, give a good wash to your hands, you will be using them to massage the salt into the cabbage. Remember, when fermenting, we want to provide the cleanest environment as possible so then the beneficial bacteria will have every chance to succeed
- Chop or shred cabbage. Sprinkle with salt.
- Knead the cabbage with clean hands until there is enough liquid to cover.
- Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.