Sauerkraut – a delicious recipe with green cabbage, handful, caraway seeds. Easy to follow and perfect for any occasion.
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Wash your hands very thoroughly before starting.
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Also, sterilize all equipment or run it through the dishwasher before using.
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Avoid using any aluminum vessels or utensils.
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Remove the loose outer leaves from the cabbages and keep any that arent broken.
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Wash the cabbage heads and the reserved leaves.
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Cut the cabbage heads in half, remove the cores, and cut the halves into wedges.
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Slice the cabbage finely with a knife or mandoline or the slicing blade of a food processor.
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Put the cabbage in a big bowl and toss with the salt.
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Knead the cabbage and salt until the slices of cabbage become malleable and release a good deal of their water.
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Toss in the caraway seeds.
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Pack the salted cabbage with its liquid in a clean 6-quart or 2-gallon crock.
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Pack down firmly but not too hard.
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Trim any tough spines from the reserved cabbage leaves and cut them into sections that fit easily into the mouth of the crock or jars.
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Cover the salted cabbage with the reserved leaves; if you dont have any, cover with a clean white cloth such as cheesecloth or muslin.
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Cover the cabbage with a plate that fits inside the crock and weight down with a sterilized quart jar filled with water, or with a large plastic bag filled with water and one tablespoon of salt (that way if the bag leaks, it doesnt water down the brine).
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The briny juice exuded by the cabbage should entirely cover the cabbage and the plate to prevent molding.
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Some cabbage, particularly when it isnt very fresh, may not produce enough moisture to immediately cover everything.
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If so, every few hours press gently down on the weight until the moisture exuded by the cabbage immerses it fully.
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After one day, if you still need more brine, dissolve 1 tablespoon of salt in 4 cups of water and use to top up the crock.
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Cover the crock with a loose-fitting lid or clean heavy cloth.
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Set aside at room temperature, 68 to 72F.
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Check every day to make sure mold is not growing on the surface.
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If mold appears, skim off as muchas possible.
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This affects only the surface; the cabbage immersed in the liquid below is not affected by the mold.
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In 5 to 7 days the cabbage should be bubbly; in my experience, if the fermenting cabbage can do something, it will.
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After a week, move the crock to a cooler place (about 55F), such as a cellar or cool outbuilding.
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Fermentation may take up to 5 weeks, depending on temperature.
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Begin tasting the cabbage after 2 weeks.
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When it is sour enough for you, transfer the sauerkraut from the crock to clean glass jars, seal, and refrigerate.
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The sealed and refrigerated sauerkraut will keep for about six months.
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To make apple-bacon sauerkraut, cook chopped bacon until crisp.
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Add chopped onion to the pan and saute until tender.
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Add a clove of chopped garlic and some apple slices and saute briefly.
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Add the sauerkraut and heat through; finish with a little apple cider for sweetness.
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Curing vegetables in salt encourages fermentation, which in turn produces food-preserving acids.
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Plant foods are filled with benign bacteria, which grow under the right conditions and suppress the development of other bacteria that cause spoilage and disease.
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The good bacteria do this by being the first to metabolize the sugar in the vegetable, cutting off the food supply for the bacteria that cause spoilage.
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For example, cabbage contains Coliform bacteria that produce acid that creates favorable conditions for Leuconostoc bacteria, which in turn produce acids favorable for Lactobacillus.
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A bunch of antibacterial substances are produced along the waynotably lactic acid, carbon dioxide, and alcoholthat impede the growth of organisms that would otherwise rot the food.
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Not only do the fermenting bacteria leave most of the plants nutritional substances intact, including fiber and Vitamin C, but the process of fermentation also increases the amount of B vitamins, adding aroma and tang.
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Although most any fruit or vegetable can be fermented, among the most common are olives, cucumbers, cabbage, lemons, and radishes.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 2 large heads (about 5 pounds each) green cabbage, 1/4 cup (1 small handful) finely ground sel gris, traditional salt, or rock salt, 1/4 cup caraway seeds.
Yes, Sauerkraut falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.