If you are crazy about the typical taste of sauerkraut, learn how to make them at home. If you want to use the traditional method, you have to start well in advance. The cabbage is cut into strips and then pressed to extract the juices which, together with the salt, will make up the brine. Seal and store sauerkraut at room temperature for a couple of weeks before eating. If you don't want to wait, use a different method: boil the cabbage in water, vinegar and spices. When the sauerkraut is ready, you can eat it hot or chill it in the refrigerator and consume it within two weeks.
Ingrediants
Traditional Method
- 2 kg of green cabbage, cut into strips
- 3 tablespoons (50 g) of fine sea salt
- 2 tablespoons (15 g) of cumin seeds (optional)
Yield: about 1.2 kg of sauerkraut
Quick Method
- 250 ml of water
- 250 ml of white vinegar
- 1/2 onion, diced
- 1 cabbage, cored and cut into strips
- 3/4 teaspoon (4 g) of sea salt
- 1/2 teaspoon (1 g) of celery seeds
- 1/2 teaspoon (1 g) of onion powder
- 1/2 teaspoon (1 g) of garlic powder
- Black peppercorns, to taste
Yield: 8 servings
Steps
Method 1 of 2: Prepare Sauerkraut Using the Traditional Method
Step 1. Salt the cabbage after cutting it
Cut 2 kg of cabbage into thin strips and put them in a large bowl, add 3 tablespoons (50 g) of fine salt and then stir with the spoon.
- If you want to be more precise, put the cabbage on the scale after cutting it and add a quantity of salt equal to 2% of its weight.
- You will need two large cabbages to have 2 kg left after coring and slicing them.
- Use whole sea salt, which has no added additives or caking agents. The iodized one is not good. If you can't find it up, you can use the coarse one, but make sure it's whole sea salt. Using common table salt the brine will have a cloudy appearance and fermentation will take place with difficulty.
Step 2. Massage the cabbage and then let it sit for 10 minutes
Rub it with your fingers just like you want to massage it. Keep going until it starts releasing its juices, you need to feel it moist under your fingers. Then let it rest in the bowl for 10 minutes.
In the meantime, you can wash the jar intended to house the sauerkraut. Use very hot water and dish soap. Alternatively, you can wash it in the dishwasher on a high temperature program
Step 3. Press the cabbage for 5-10 minutes
Take a clean, heavy object, such as a meat mallet, pestle, or rolling pin, and use it to tamp the cabbage. Keep squeezing it until it starts to leak - it must drip when you lift it. The juices along with the salt will act as a brine and ferment the cabbage.
If you want to do less effort, transfer the cabbage to a planetary mixer, mount the kneading accessory and let the food processor press it for 2-3 minutes
Step 4. Add the cumin seeds and then put the cabbage in the jar
If you like the flavor of cumin, sprinkle two tablespoons (15 g) on top of the kale leaves. Stir and then transfer the entire contents of the bowl to the clean glass jar. Also add all the brine.
You can take the heavy object you used to press the cabbage back and use it to squeeze it and make it all fit in the jar. Keep in mind that there must be at least 5 cm of empty space under the cap
Step 5. Protect the sauerkraut with a kale leaf or a special plastic tamper
They must remain immersed in the brine and then must be squeezed down. You can cover them with a whole cabbage leaf or with a plastic tamper suitable for the size of the jar, then you need to add a sterilized weight to keep them pressed and compressed.
- Sterilize the item you intend to use as a weight by letting it boil in water for 10 minutes. Wait until it has cooled before putting it in the jar.
- If you prefer, you can use half an onion to mash the cabbage: in addition to being submerged in the brine, it will absorb the aroma.
Step 6. Seal the jar
There are caps on the market, suitable for artisan preparations, equipped with a valve that allows the carbon dioxide produced by fermentation to escape, but at the same time blocks the entry of oxygen. You can look for them online or in stores that specialize in professional kitchen utensils.
If you have a terracotta container for fermentation, it is likely that it has a special valve
Step 7. Let the cabbage ferment at room temperature for two weeks
Put the jar in a dark and cool place, for example in the kitchen pantry. The temperature in the room must not be below 12 ° C or above 21 ° C. Let the cabbage ferment for two weeks.
If the room is too cold the cabbage will not ferment, while if it is too hot it will spoil
Step 8. Store the sauerkraut in the refrigerator when it tastes right
Remove the cap and weight from the jar so you can reach the sauerkraut with a fork and taste it. If you like them, you can start eating them and store them in the refrigerator. If you prefer them more acidic, seal them again and let them brew for another week, then check again.
The cold from the refrigerator will block the fermentation process and the sauerkraut will last up to a year
Method 2 of 2: Prepare Sauerkraut Using the Quick Method
Step 1. Heat the water over high heat after adding 125ml of white wine vinegar and onion
First pour 250 ml of water into a saucepan, then add half the amount of vinegar listed in the ingredients and half a chopped onion. Turn on the stove and heat the water over a high flame.
Do not put the lid on the pan so that you can easily add the missing ingredients
Step 2. Slice the cabbage and dip it into boiling water
First cut it in half to remove the central core, then place it with the flat side on the cutting board and slice it into strips about 6-7 cm long. After cutting it, put it in the pot together with the onion.
For convenience, you can slice the cabbage using the food processor. Make sure you fit a suitable blade, so as not to risk shredding it
Step 3. Add celery seeds, remaining vinegar, onion and garlic powder
Pour half a teaspoon of celery seeds, half a teaspoon of onion and half a teaspoon of garlic powder into the water, the remaining 125 ml of vinegar and finally ¾ of a teaspoon of sea salt and as many black peppercorns as you like.
Step 4. Cover the pot and let the cabbage cook for 13-18 minutes
Cover the pot and keep it on a high flame. For the first 3 minutes the cabbage has to boil undisturbed, then you have to mix it. Put the lid back on the pot and let it cook for another 10-15 minutes.
Stir occasionally to wilt and soften the leaves
Step 5. Serve the sauerkraut when ready
Turn off the stove, remove the lid from the pot and use the sauerkraut as you like, for example in a hot dog or to accompany sausages. Alternatively, let them cool and use them to fill a sandwich with your favorite cold cut. Sauerkraut also goes well with cheeses.
Store leftover sauerkraut in an airtight container. Put them in the refrigerator and eat them within two weeks
Advice
- Fresh cabbage contains more juice - keep this in mind for excellent sauerkraut.
- If you wish, you can add carrots or grated apples in addition to the cabbage. They will add flavor to the sauerkraut.
- You should use organically grown cabbage, because the chemicals used in conventional cabbage can prevent or slow down fermentation.
