Is it difficult to make? Not at all, so the work in the kitchen is quickly done. The most time-consuming part is waiting for the sauerkraut to become sour enough.
Recipe for christmas sauerkraut with red cabbage
It is the combination of the deep, spicy flavor, the acidity, and the coarse texture that makes this recipe for sauerkraut with red cabbage something special. It packs a punch in taste and has a crisp bite from the vegetables that have fermented for several weeks.
Is it difficult to make? Not at all, so the work in the kitchen is quickly taken care of. The longest part is waiting for the sauerkraut to become sour enough.
Servings: large jar
Christmas Sauerkraut with Red Cabbage
Is it difficult to make? Not at all, so the work in the kitchen is quickly done. The most time-consuming part is waiting for the sauerkraut to become sour enough.
Equipment
- Cutting Board
- Chef'S Knife
- Food Processor Optional
- Bowl
Ingredients
- 1500 gram Red Cabbage
- 2 pcs. Whole cabbage leaves
- 1 pcs. Red Onion
- 400 gram Beetroot
- 18 gram Salt
- 2 gram Whole cloves
- 1.5 gram Peppercorns
- 5 pcs. Cardamom Capsule
- 3 pcs. Star Anise
- 1 pcs. Cinnamon Stick
Instructions
Important to know before you start
- Cleanliness is always important in the kitchen, but when making sauerkraut, it's extra important! Therefore, you must be thorough in cleaning the jar the kraut will go into. Scald it with boiling water and remember to also give the rubber ring a turn so that everything is sterile. Dry the glass at the end, and you are ready to start.
- Start by cutting the red cabbage and red onions into thin slices, then coarsely grate the beets. If you want to save time, use a food processor. Place the vegetables in a bowl along with the other ingredients and now massage the mixture to release a lot of liquid. A tip is to use disposable gloves to avoid staining your hands. The massage can take up to 10 minutes, and it may be necessary to add more salt if not enough liquid is released. When the vegetables are tender, place the cabbage in the clean jar. Pour the juice over, place whole cabbage leaves on top, and close the jar. Store the sauerkraut at room temperature and out of direct sunlight for the next 2-4 weeks. For the first week, you need to open the jar once a day to release the air from the fermentation. The cabbage is ready when it smells tangy, spicy, and has a bite. Discard the whole cabbage leaves before serving – they are not edible. Sauerkraut can stay fresh for several weeks when kept refrigerated.
- The sauerkraut may bubble over during fermentation, but that's okay. Just remember to place the jar on a plate that can catch any excess liquid.
- If the smell from the cabbage jar gets too strong along the way, you can pack the jar in a bag. This will prevent the odor from spreading throughout the kitchen.
- The classic way to eat sauerkraut is as a side dish to pork, sausages, or eisbein/schweinhaxe. This is especially common in Germany, where the cabbage is served this way, but there are actually more ways to use your homemade cabbage.
- It is a delicious accompaniment in burgers, food pancakes, wraps, and salads, and it can also be used as a topping on a rye bread sandwich or a hot dog.
- This recipe for Christmas sauerkraut with red cabbage is especially good for the Christmas table because of the warming spices. It has a nice tanginess that contrasts the heavy Christmas food. Place it on the lunch table along with meatballs, liver paté, and medister sausage or try it as a substitute for warm red cabbage on Christmas Eve.
