It was a brisk autumn afternoon when I stumbled upon the old family recipe for sauerkraut tucked away in my grandmother’s worn-out cookbook. As I flipped through the pages, the aroma of memories filled the air, transporting me back to her cozy kitchen where the tangy scent of fermenting cabbage would signal the arrival of winter. Inspired by those cherished moments, I decided to recreate her sauerkraut, bringing a touch of nostalgia and a burst of flavor to my modern-day table. This recipe is not only simple but also a delightful way to enhance your meals with a healthy probiotic punch.
Ingredients
1 medium green cabbage (about 2 pounds)
1 tablespoon sea salt (or kosher salt)
1 teaspoon caraway seeds (optional)
1 carrot, grated (optional for sweetness)
1-2 tablespoons filtered water (as needed)
Instructions
Begin by removing the outer leaves of the cabbage, discarding any that are wilted or damaged. Cut the cabbage into quarters, removing the core, and slice it thinly into shreds. Place the shredded cabbage in a large mixing bowl.
Sprinkle the sea salt over the cabbage and, with clean hands, massage the salt into the cabbage for about 5-10 minutes. You’ll notice the cabbage starts to soften and release its juices. If you’re using caraway seeds or grated carrot, add them at this stage, mixing well.
Once the cabbage is sufficiently wilted and juicy, transfer it to a clean glass jar or a fermentation crock. Pack the cabbage down tightly, ensuring that the juice covers the cabbage completely. If necessary, add a little filtered water to submerge the cabbage. Leave about an inch of space at the top of the jar to allow for expansion during fermentation.
Cover the jar with a clean cloth or a lid (not airtight), allowing air to escape while keeping dust out. Place the jar in a cool, dark spot in your kitchen, ideally between 65°F and 75°F (18°C to 24°C). Let it ferment for about 1 to 4 weeks, checking periodically to ensure the cabbage remains submerged and tasting it along the way to achieve your desired level of tanginess.
Once the sauerkraut has reached your preferred flavor, seal the jar with a proper lid and store it in the refrigerator. It can last for several months, but I guarantee it won’t last long on your table! Serve it as a side dish, on sandwiches, or even as a topping for sausages, and enjoy the delightful crunch and zing that brings a taste of tradition to every bite.