Sauerkraut
This recipe outlines the traditional method for crafting homemade sauerkraut. It involves shredding green cabbage, combining it with pickling salt and aromatic spices like juniper berries and caraway seeds, then initiating a natural fermentation process in a sanitized vessel. The result is a tangy, probiotic-rich condiment, perfect for enhancing various dishes.
Equipment
- 1 Large non-reactive mixing bowl For combining cabbage, salt, and spices without reaction.
- 1 Food processor or Mandoline For efficiently and uniformly shredding the cabbage.
- 1 Fermentation crock or Large glass jars Essential for providing an anaerobic environment for fermentation.
- 1 Wooden pounder or Tamper Crucial for bruising cabbage to release brine and pack firmly.
- 1 Fermentation weights To keep the cabbage fully submerged below the brine, preventing mold.
Ingredients
Main
- 5 pounds green cabbage shredded
- 3 tablespoons pickling salt
- 1 tablespoon juniper berries
- 2 teaspoons caraway seeds
- 1 quart water in a sanitized glass jar
Instructions
- Thoroughly wash and sanitize your chosen fermentation vessel (crock or jars), including any lids, airlocks, and weights.
- Remove any damaged outer leaves from the green cabbage. Quarter the cabbage, remove the core, then finely shred it using a food processor or mandoline.
- In a large, non-reactive mixing bowl, combine the shredded cabbage with the pickling salt, juniper berries, and caraway seeds.
- Begin vigorously massaging and pounding the cabbage with clean hands or a wooden pounder for 10-15 minutes, or until a significant amount of liquid (brine) has accumulated.
- Firmly pack the cabbage mixture into your sanitized fermentation vessel, pressing down as you go to remove air pockets and encourage the brine to rise.
- Pour any accumulated brine from the mixing bowl over the packed cabbage. If the cabbage is not fully submerged, add a small amount of the specified sanitized water until it is covered.
- Place fermentation weights directly on top of the cabbage to keep it completely submerged beneath the brine. Ensure no cabbage pieces float above the liquid.
- Cover the vessel with a lid (with an airlock if using a crock) or a cloth secured with a rubber band to allow gases to escape while keeping contaminants out.
- Place the vessel in a cool, dark place with a consistent room temperature (ideally 60-75°F / 15-24°C) for 3-6 weeks, or until desired tanginess is achieved.
- Periodically check the sauerkraut during fermentation, ensuring it remains submerged. Once fermentation is complete, transfer the sauerkraut to smaller jars and refrigerate to slow down further fermentation.
Notes
1. Sanitation is paramount: Ensure all equipment, hands, and the cabbage itself are impeccably clean to prevent undesirable mold or spoilage. Sterilize your fermentation vessel thoroughly before use.2. Salt is key: The pickling salt not only flavors but also inhibits spoilage organisms and draws out water for the brine. Do not reduce the salt quantity, as it's crucial for safe and effective fermentation.3. Submerge completely: It is critical that the cabbage remains fully submerged under its own brine throughout the fermentation process. Any exposure to air can lead to undesirable mold growth; use fermentation weights to ensure full submersion.4. Temperature control: Ferment at a consistent room temperature (ideally 60-75°F / 15-24°C) for optimal microbial activity and flavor development. Fluctuations can affect fermentation speed and outcome.