A classic of eastern Europe, it tastes great as a side dish and alone topping some bread. Skip to the recipe.
As a good descendant of Polish I love fermented foods and Sauerkraut holds a very dear place in my heart. My grandpa used to chop it by hand, I’m lazy so I grate it with an accessory of my food processor.
This recipes is more a rule than a recipe, for every 2.2 lb of chopped cabbage you add 20 grams or a tablespoon salt. Of course, you can change it, if you are making more or less as long as you keep the proportions it will turn out fine.
As with more traditional recipes there is more than one way to do it, this is my family version and it requires no fancy equipment, just by compressing the cabbage. You’ll notice that as time goes by the weight will begin to sink even if at first it doesn’t completely. Also be aware that fermentation times varies with climate, if it is really hot and humid it will take less time, around 10 days. If on the other hand it is cold you can wait the whole 15 days.
You could also use purple cabbage instead of white but it is sweeter so keep that in mind.
I find that making fermented food at home is not complicated at all and as a matter of fact is quite easy. You should, of course, be careful to sanitize everything before use and to store only in sterilized jars. The easy way to sanitize the utensils is to use rubbing alcohol that is formulated to include 70 percent isopropyl alcohol. Yet I always do both for jars, first I clean with alcohol and then I boil the jars and let cool on a clean space.
If fungus forms you have to throw it away. The smell of fermented food is quite particular so this is a tricky tip, but if it smells faul then also throw it away.
Let me know if there is anything else you need to know!
- 2.2 lb of white cabbage
- 1 tablespoon of pink Himalayan salt
- Sauerkraut can last for many months in the fridge as long as it remains under the brine
- Fermentation time varies according to climate. The warmer the weather, the shorter the time. Usually it is between 10 and 15 days.
- Fermentation time also depends on how you chop or grate the cabbage. The finer the cabbage, the shorter the time.
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