Homemade Italian Sauerkraut

Ingredients

• 1 medium-sized red cabbage (about 2 pounds / 900g) 1 medium-sized red cabbage (about 2 pounds / 900g)
• 2 tablespoons (30g) sea salt 2 tablespoons (30g) sea salt
• 1 teaspoon (5g) juniper berries 1 teaspoon (5g) juniper berries
• 1 teaspoon (5g) caraway seeds 1 teaspoon (5g) caraway seeds
• 2 bay leaves 2 bay leaves

Nutrition

• Calories (kcal / KJ): 50 kcal / 209 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 2g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Remove the outer leaves of the red cabbage and discard. Slice the cabbage into thin strips.
2. 2.
   In a large bowl, combine the sliced cabbage with sea salt. Massage the cabbage with your hands for about 5 minutes until it starts to release its juices.
3. 3.
   Add juniper berries, caraway seeds, and bay leaves to the cabbage mixture. Mix well.
4. 4.
   Transfer the cabbage mixture into a clean glass jar, pressing it down firmly to remove any air pockets.
5. 5.
   Cover the jar with a clean cloth or a fermentation lid to allow air circulation while preventing dust or insects from entering.
6. 6.
   Place the jar in a cool, dark place, away from direct sunlight, and let it ferment for 1 to 2 weeks. Check the sauerkraut every few days and press it down to keep it submerged in its own juices.
7. 7.
   Once the desired level of fermentation is reached, transfer the sauerkraut to airtight containers and store in the refrigerator for up to several months.

Treat your ingredients with care...

• Red cabbage — Make sure to remove the tough outer leaves before slicing. Massaging the cabbage with salt helps to break down its cell walls and release the natural juices, aiding in the fermentation process.

Tips & Tricks

• Use organic cabbage for the best flavor and quality.
• Sterilize the glass jar before using it to ensure a clean fermentation environment.
• Experiment with different spices like fennel seeds or mustard seeds to add your own twist to the sauerkraut.
• Adjust the fermentation time according to your taste preference. Longer fermentation results in a tangier flavor.
• Serve the sauerkraut as a side dish, on sandwiches, or as a topping for sausages and grilled meats.

Serving advice

Serve the Italian sauerkraut as a side dish alongside traditional Italian dishes like roasted meats, polenta, or risotto. It also pairs well with sandwiches, hot dogs, or as a topping for bruschetta.

Presentation advice

Garnish the sauerkraut with a sprinkle of fresh herbs, such as parsley or dill, to add a pop of color. Serve it in a small bowl or on a platter to showcase its vibrant appearance.