Sauerkraut

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Recipe for sauerkraut

Sauerkraut or sauerkraut – it is essentially the same thing.

And I am quite sure that most of us are familiar with the name “Sauerkraut” – but many people, especially the younger generation, have likely never tasted this German classic.

Fermentation has really started to gain traction here at home, perhaps because there is increasing focus on the importance of good digestion, a healthy bacterial flora, and beneficial gut bacteria. And fortunately, research continues to forge ahead.

And fermented ingredients actually contribute to a good bacterial flora – that fermented food, such as Sauerkraut, also tastes really wonderful with various dishes, just makes it a win-win!

Here I will show you how to make your very own homemade sauerkraut.

Sauerkraut Recipe

Servings: 1 jar

Sauerkraut

Author: Per Asmussen

Keyword: Cabbage, Germany, Pickling, Sides, White Cabbage

Prep Time: 10 minutes minutes

Cook Time: 5 days days

Metric - US Customary

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Ingredients

• 1 White Cabbage large
• 40 gram Salt approximately

Instructions

• 1. Scald your canning jar/pickling jar - both the jar, lid, and rubber ring. You can also choose to rinse everything with Atamon afterward - it is very important that it is completely clean when we work with fermentation, so we only have good bacteria in our finished product.
  2. Rinse the white cabbage, cut it in half, and remove the core.
  3. Chop the white cabbage very finely. The finer the cabbage, the more liquid it will release during fermentation.
  4. Transfer the finely chopped cabbage into a dish.
  5. Sprinkle the cabbage with salt.
  6. Use your hands to squeeze the cabbage well. This destroys the structure/fibers of the cabbage, causing it to begin releasing liquid. The cabbage will release a lot of liquid and will also start to foam a bit at some point.
  7. Thereafter, press the cabbage well into the bottom of the clean canning jar.
  8. Pour the liquid from the dish over the cabbage, so it is covered.
  9. Put the lid on the jar.
  10. The jar should now stand at room temperature for 3 days. Remember to open the jar a couple of times along the way to relieve the pressure in the jar. After 3 days, taste it to check if your Sauerkraut is good. You will be able to taste/smell if any "bad" bacteria have gotten through the needle's eye, and if so, you will need to start over - it will not be good to consume!
  11. Let the jar sit for another couple of days, while still relieving the pressure a few times along the way.
  12. After approximately five days, your Sauerkraut is ready to eat, and from then on, it should be stored in the fridge.

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