Sauerkraut is a well-known fermented cabbage dish. It is popular in European cuisine. Translated from German, it means “sour herb” or “sour cabbage”. Korea’s kimchi has a similar fermentation process. Sauerkraut is high in antioxidants and fiber.
Note – the original video for this recipe is no longer available so we chose another one that got great reviews!
This recipe will reveal the secret of making homemade sauerkraut, and it is so easy! All you need are 3 ingredients, and you can enjoy homemade sauerkraut all the time.
• One cabbage
• Two tablespoons of sea salt
• One teaspoon of caraway seeds
This recipe takes about 1.5 hours to prepare. The fermentation process takes about 5 to 6 days. Serves 2 to 3 mason jars.
First, remove the outer leaf of the cabbage and set aside.
Chop the cabbage into thin strips.
In a large bowl, mix the caraway seeds and salt with the cabbage. Let it sit for 30 minutes to an hour. This will allow the water to seep out of the cabbage.
Massage the cabbage so that it will further drain the water and wilt.
Transfer the cabbage along with the juices in mason jars.
Top off with the outer layer of cabbage leaf and place something to hold it down like a shot glass.
Close the lid tightly.
Label the jar to indicate when you started the fermenting process.
Leave the jar to sit at room temperature for 5 to 6 days.
Transfer the jar to the fridge.
Ideas And Tips:
• You can cut the cabbage into any size you want, but remember that it will ferment faster if it is smaller and thinner. You can use a food processor to chop the cabbage, or you can use a mandolin.
• It is important to hold down the cabbage below the juice so that molds do not appear. You can use any kitchen accessory you have. You can even clean out some rocks to weigh down the cabbage.
• If you don’t have any mason jars, you can use any glass containers but make sure that the lid can be tightly closed.
images – https://www.youtube.com/watch?v=6gObQR5Vm4M