Saurkraut
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Sauerkraut is amazing. It’s so incredibly flavorful, low in calories, and rich in history. Most people don’t know how it’s made however. There are two ingredients in sauerkraut. That’s right, two: cabbage and kosher salt. The secret ingredients are the healthy bacteria that change the flavor of and preserve the cabbage over time. Here’s how you’d make sauerkraut at home:
Core and shred a few heads of cabbage (green or red). Add grated carrots if you want. Place in a clean plastic container or ceramic crock. Add kosher salt to taste. DO NOT add iodized salt as the iodine will kill the bacteria that you want to ferment the cabbage. Using your hands, crush the salt in your fists and between your fingers. The cabbage will bruise and some liquids will release. Push the cabbage down into the container and cover with a large plastic bag full of water. The bag will form to the shape of the container and prevent air from reaching the fermenting cabbage. A few times throughout the day remove the bag and press down on the cabbage further. If at the end of the day there is not enough released water, add a bit of water to barely cover the cabbage. Replace the bag and place in a warm place. Now here’s the most difficult part of making sauerkraut. Wait at least 2 weeks. After two weeks the fresh cabbage will have fermented into a tangy and soft sauerkraut. Take the sauerkraut as you need it and replace the bag each time. Sauerkraut is great to have around because, if done right, it basically can’t go bad and needs no refrigeration. Of course the best part is the taste. You’ll never buy the canned stuff again.
Here’s a detailed description of what exactly is happening when sauerkraut ferments.
Saurkraut
Please check out full details and many unique recipes at Garrett's Table!
Subscribe to a great mailing list - get recipes and photos directly to your inbox!
Sauerkraut is amazing. It’s so incredibly flavorful, low in calories, and rich in history. Most people don’t know how it’s made however. There are two ingredients in sauerkraut. That’s right, two: cabbage and kosher salt. The secret ingredients are the healthy bacteria that change the flavor of and preserve the cabbage over time. Here’s how you’d make sauerkraut at home:
Core and shred a few heads of cabbage (green or red). Add grated carrots if you want. Place in a clean plastic container or ceramic crock. Add kosher salt to taste. DO NOT add iodized salt as the iodine will kill the bacteria that you want to ferment the cabbage. Using your hands, crush the salt in your fists and between your fingers. The cabbage will bruise and some liquids will release. Push the cabbage down into the container and cover with a large plastic bag full of water. The bag will form to the shape of the container and prevent air from reaching the fermenting cabbage. A few times throughout the day remove the bag and press down on the cabbage further. If at the end of the day there is not enough released water, add a bit of water to barely cover the cabbage. Replace the bag and place in a warm place. Now here’s the most difficult part of making sauerkraut. Wait at least 2 weeks. After two weeks the fresh cabbage will have fermented into a tangy and soft sauerkraut. Take the sauerkraut as you need it and replace the bag each time. Sauerkraut is great to have around because, if done right, it basically can’t go bad and needs no refrigeration. Of course the best part is the taste. You’ll never buy the canned stuff again.
Here’s a detailed description of what exactly is happening when sauerkraut ferments.