Homemade German Sauerkraut

Ingredients

• 1 medium-sized cabbage (about 2 pounds / 900g) 1 medium-sized cabbage (about 2 pounds / 900g)
• 2 tablespoons (30g) sea salt 2 tablespoons (30g) sea salt
• Optional: 1 teaspoon caraway seeds or 4-5 juniper berries Optional: 1 teaspoon caraway seeds or 4-5 juniper berries

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 11g, 5g
• Protein: 2g
• Fiber: 4g
• Salt: 2300mg

Preparation

1. 1.
   Remove the outer leaves of the cabbage and set them aside.
2. 2.
   Cut the cabbage into quarters and remove the core.
3. 3.
   Thinly slice the cabbage using a sharp knife or a mandoline.
4. 4.
   In a large bowl, combine the sliced cabbage and sea salt.
5. 5.
   Massage the cabbage with your hands for about 5 minutes until it starts to release its juices.
6. 6.
   Optional: Add caraway seeds or juniper berries for additional flavor.
7. 7.
   Transfer the cabbage and its juices into a clean glass jar or fermentation crock.
8. 8.
   Press down the cabbage firmly to ensure it is submerged in its own juices.
9. 9.
   Place the reserved cabbage leaves on top to create a barrier between the cabbage and the air.
10. 10.
    Cover the jar or crock with a clean cloth or a lid with an airlock.
11. 11.
    Allow the sauerkraut to ferment at room temperature for 1 to 4 weeks, depending on your desired level of tanginess.
12. 12.
    Check the sauerkraut periodically and skim off any scum that may form on the surface.
13. 13.
    Once fermented to your liking, transfer the sauerkraut to a clean jar and store it in the refrigerator for up to several months.

Treat your ingredients with care...

• Cabbage — Choose a fresh and firm cabbage for the best results. Remove any wilted or damaged outer leaves before slicing.
• Sea salt — Opt for high-quality sea salt without any additives or iodine, as these can interfere with the fermentation process.

Tips & Tricks

• Use a fermentation crock or a glass jar with an airlock to ensure proper fermentation.
• Taste the sauerkraut periodically during the fermentation process to determine your preferred level of tanginess.
• Experiment with different spices and herbs to customize the flavor of your sauerkraut.

Serving advice

Serve the homemade German sauerkraut as a side dish alongside sausages, pork dishes, or hearty stews. It can also be used as a topping for sandwiches or added to salads for an extra zing.

Presentation advice

Present the sauerkraut in a small bowl or on a plate, garnished with fresh herbs such as parsley or dill. Its vibrant color and texture will add visual appeal to any dish.