Make your own kraut !
Making sauerkraut at home is a simple and rewarding process. Sauerkraut is a traditional fermented food that is rich in probiotics and has a delicious tangy flavor. Here’s a straightforward recipe to get you started:
Ingredients:
- 1 medium green cabbage
- 1 tablespoon sea salt
Optional Add-ins:
- 1 tablespoon caraway seeds
- 1-2 carrots, grated
- 1 apple, grated
- you can also try to taste : fresh ginger, turmeric, beetroot or any hard vegetable
Equipment:
- Large mixing bowl
- Sharp knife or mandoline
- Large glass jar or fermentation crock
- Weight (to keep the cabbage submerged) – a small glass jar or a fermentation weight
- Clean cloth or paper towel
- Rubber band or string
Instructions:
1. Prepare the Cabbage:
- Remove the outer leaves of the cabbage and set one or two aside. These will be used later to cover the sauerkraut.
- Cut the cabbage into quarters and remove the core. Slice the cabbage into thin strips using a sharp knife or a mandoline.
2. Mix with Salt:
- Place the sliced cabbage in a large mixing bowl. Sprinkle the salt over the cabbage.
- Using your hands, massage the salt into the cabbage for about 5-10 minutes. The cabbage will begin to soften and release liquid. This liquid is essential for the fermentation process.
3. Pack the Cabbage:
- Transfer the cabbage and its liquid into a large glass jar or fermentation crock. Press down firmly with your hands or a tamper to remove any air pockets and to ensure the cabbage is submerged in its own liquid.
- If there isn’t enough liquid to cover the cabbage, you can add a bit of filtered water to ensure the cabbage is fully submerged.
4. Add a Weight:
- Place one of the reserved cabbage leaves on top of the sliced cabbage to help keep it submerged.
- Add a fermentation weight or a small, clean glass jar filled with water to keep the cabbage submerged in the brine.
5. Cover and Ferment:
- Cover the jar with a clean cloth or paper towel and secure it with a rubber band or string. This allows air to escape while keeping dust and insects out.
- Place the jar in a cool, dark place, like a kitchen cupboard, at room temperature (65-75°F or 18-24°C).
6. Check and Taste:
- Check the sauerkraut daily to ensure it remains submerged. If mold forms, simply skim it off.
- Start tasting the sauerkraut after 5 days. Fermentation time can vary from 1 to 4 weeks depending on the temperature and your taste preference. The sauerkraut is ready when it has a tangy, slightly sour flavor and a crisp texture.
7. Store:
- Once the sauerkraut has reached your desired taste, remove the weight and the top cabbage leaf.
- Transfer the sauerkraut to smaller glass jars with tight-fitting lids and refrigerate. It will continue to ferment slowly in the fridge and will keep for several months.
>>> Tips:
- Sterilise Equipment: Ensure all equipment and jars are thoroughly cleaned to avoid contamination.
- Temperature: Cooler temperatures will slow down fermentation, while warmer temperatures will speed it up.
- Brine: If needed, make extra brine with 1 teaspoon of salt per cup of filtered water.
Homemade sauerkraut is a delicious, healthy addition to meals, rich in probiotics and vitamins. Enjoy it as a side dish, on sandwiches, or in salads!
