Hello Lykkers! Today, we’re diving into a traditional recipe that’s been passed down through generations – homemade sauerkraut! This versatile dish can be enjoyed as a side or added to many meals, and it’s incredibly easy to make.
Whether you're a seasoned chef or just starting in the kitchen, making sauerkraut at home is an enjoyable process. Let’s get started!
<h3>What You Need</h3>
For this simple sauerkraut recipe, you will need just a few ingredients and basic kitchen tools. Here’s everything you need to make delicious, fermented sauerkraut right in your own home:
<b>Ingredients</b>
- 1 kg of cabbage (preferably organic)
- 20 grams of non-iodized salt
<b>Tools</b>
- Wide-mouth glass jar
- Mixing bowl
- Gloves (optional, but helpful)
- Elastic bands
- Fermentation weights or a press
<h3>Step-by-Step Instructions</h3>
<b>Preparing the Cabbage</b>
1. Begin by cleaning the cabbage. Remove the outer leaves and set aside one or two of them intact – they’ll come in handy later.
2. Cut the cabbage in half and remove the core (the tough, hard center).
3. Do not wash the cabbage, as this may remove the beneficial microorganisms needed for fermentation.
<b>Cutting and Salting</b>
1. Slice the cabbage thinly into strips. Weigh the cut cabbage to determine the amount of salt needed. The amount of salt should be about 2% of the weight of the cabbage. For example, if you have 1 kg of cabbage, you’ll need 20 grams of non-iodized salt.
2. Place the cabbage in a large mixing bowl and sprinkle the salt over it.
3. Massage the cabbage for a few minutes to break down the cell walls and help release the cabbage’s natural moisture.
<b>Resting the Cabbage</b>
1. Cover the bowl with a clean cloth and let the cabbage rest for about 30 minutes. This will help it release more moisture, creating the brine needed for fermentation.
2. After 30 minutes, check the cabbage. When you squeeze a handful, a good amount of liquid should pour out.
<b>Fermenting the Cabbage</b>
1. Transfer the cabbage into a wide-mouth jar, pressing it down as you go to remove any air bubbles. Make sure the cabbage is submerged in its own brine.
2. Place the whole cabbage leaves you set aside earlier on top to help keep the cabbage submerged.
3. Add a fermentation weight or a similar object on top to ensure the cabbage stays submerged beneath the brine.
4. To allow for proper fermentation, seal the jar with a rubber glove or cloth (avoid airtight lids). The glove will expand as carbon dioxide builds up during fermentation. Release the gas by loosening the rubber band briefly when needed.
<h3>Fermentation Time</h3>
- The length of fermentation depends on your taste preferences. For a crisp texture, ferment for about 6 days. If you prefer a softer, tangier taste, let it ferment longer, up to 10 days.
- Fermentation will be quicker in warmer temperatures and slower in cooler conditions, so keep this in mind when storing your jar.
<h3>Storing Your Sauerkraut</h3>
Once your sauerkraut has fermented to your liking, transfer the jar to the fridge to slow down the fermentation process. This will keep your sauerkraut fresh for about a month.
If you want to store it for a longer period, you can move the sauerkraut to sterilized jars and follow proper preservation techniques to ensure it stays fresh.
<h3>Flavor Variations and Tips</h3>
- Feel free to experiment with different spices to customize the flavor. Try adding black peppercorns, cumin, bay leaves, or garlic between layers of cabbage for extra flavor.
- Be careful not to overdo it with spices; a little goes a long way!
- If you notice any mold forming on the surface, don’t worry! Just remove the moldy area and any surrounding cabbage, and your sauerkraut will be fine.
<h3>Conclusion</h3>
Making sauerkraut at home is an enjoyable and rewarding process that yields a flavorful and healthy result. With just a few simple ingredients, you can create a fermented treat that will complement many dishes. Remember, the key to perfect sauerkraut lies in patience and a little bit of experimentation. So, get creative with your seasonings and enjoy the process of crafting your own homemade sauerkraut!
How To Make The Easiest Homemade Sauerkraut
Video by Joshua Weissman
