Making sauerkraut is a simple and rewarding process. Sauerkraut is a fermented cabbage dish that has a tangy flavor and is rich in probiotics. Here's a step-by-step guide on how to make sauerkraut at home:
Ingredients you'll need:
- 1 medium-sized cabbage (green or red cabbage)
- 1 to 1.5 tablespoons of non-iodized salt (kosher or sea salt)
- Optional: caraway seeds, juniper berries, or other spices for flavor (about 1 teaspoon)
- Clean glass jar(s) with an airtight lid (large enough to hold the shredded cabbage)
- A weight that fits inside the jar (a smaller glass jar filled with water works well)
Instructions:
Prepare the cabbage: Remove the outer leaves of the cabbage, and set them aside. Quarter the cabbage, then remove the core. Thinly slice or shred the cabbage with a knife, mandolin, or a food processor.
Add salt and massage: In a large bowl, sprinkle the shredded cabbage with salt. The amount of salt should be around 1 to 1.5 tablespoons for each medium-sized cabbage. The salt helps draw out moisture from the cabbage and creates the brine necessary for fermentation. Optional: Add spices like caraway seeds or juniper berries for extra flavor. Now, start massaging and squeezing the cabbage with your hands. This helps break down the cell walls and release more liquid.
Pack the jar: Transfer the salted and massaged cabbage into the clean glass jar(s). Press the cabbage down firmly using your hands or a tamper. The goal is to compact the cabbage and remove as much air as possible.
Add the reserved cabbage leaves: Take the outer cabbage leaves you set aside earlier and use them to cover the shredded cabbage inside the jar. This helps keep the shredded cabbage submerged in its own liquid.
Add a weight: Place a small glass jar filled with water (or a similar weight) on top of the cabbage leaves to keep the shredded cabbage submerged in the brine. This is important to prevent mold growth.
Cover and ferment: Close the jar with an airtight lid to allow fermentation to take place. Store the jar at room temperature (around 65-75°F or 18-24°C) and away from direct sunlight. The fermentation process usually takes about 1 to 4 weeks, depending on the desired level of tanginess. Check the sauerkraut regularly, and if you see any mold on the surface, skim it off.
Taste and store: Once the sauerkraut reaches the desired level of fermentation, remove the weight and outer leaves. Taste it to ensure it has the right balance of flavor. If you're satisfied, transfer the sauerkraut to the refrigerator. Refrigeration slows down the fermentation process and helps preserve the sauerkraut.
Your homemade sauerkraut is now ready to enjoy! Serve it as a delicious side dish, on sandwiches, or in any other way you prefer. Remember that sauerkraut can continue to develop its flavors over time, so it's best to taste it periodically while it's fermenting to find your preferred level of sourness.