Marie's Sauerkraut
This recipe crafts a vibrant, homemade sauerkraut from red and green cabbage, infused with a rich blend of whole spices like cloves, anise, and juniper berries. The process involves toasting spices for a sachet, shredding cabbage, and then boiling and simmering it in a sweet and tangy apple cider vinegar brine. The result is a deeply flavorful and aromatic sauerkraut, perfect as a versatile side dish.
Equipment
- 1 Large Pot For boiling and simmering the sauerkraut
- 1 Small Sauté Pan For toasting whole spices
- 1 Chef's knife For shredding cabbage
- 1 Cutting Board
- 1 Large Mixing Bowl For holding shredded cabbage
Ingredients
Main
- 1 teaspoon whole cloves
- 1 teaspoon anise
- 1 teaspoon whole coriander
- 1 teaspoon crushed red pepper
- 1 teaspoon whole allspice
- 1 teaspoon juniper berries
- 1 stick cinnamon
- 1 bay leaf
- 1/2 head red cabbage
- 1/2 head green cabbage
- 2 cups apple cider vinegar
- 1 1/2 cups sugar
- 2 teaspoons pickling spice
- 1 tablespoon granulated garlic
- 1 tablespoon coarsely ground black pepper
- 1 1/2 tablespoons kosher salt
Instructions
- For the pickling sachet: Place the cloves, anise, coriander, crushed red pepper, allspice, juniper berries, cinnamon and bay leaf in a small saute pan and heat over medium heat, stirring constantly, until aromatic. Remove from heat and let cool
- Make a sachet: Cut cheesecloth into a large square, place the spices in the center and wrap in a bundle and tie to secure. (Alternatively, you can use a square piece of foil: Poke small holes in the square, place the spices inside and wrap up.)
- For the sauerkraut: Shred both cabbages into a bowl and set aside. Put the vinegar, sugar and 6 cups of water in a large pot over medium heat; stir until the sugar dissolves.
- Add the pickling sachet, granulated garlic, pepper and salt and stir to combine. Add the shredded cabbage and bring the mixture to a boil. Boil for 30 minutes, then reduce the heat and let the mixture simmer for another 30 minutes.
Notes
Toasting the whole spices for the sachet is critical; it deeply enhances their aromatic profile, bringing out complex flavors that infuse the sauerkraut. Ensure your cabbage is shredded uniformly for consistent texture in the final product. While cheesecloth is traditional for the sachet, a perforated foil pouch can also work and is less prone to tearing. Monitor the simmering process closely to achieve the desired tenderness—a longer simmer will result in softer sauerkraut. This versatile dish pairs wonderfully with roasted meats, especially pork, or sausages. Adjust the sugar and vinegar to your preference for a balanced sweet-tart profile.