Sauerkraut is a culinary preparation originating in some Central European cuisines such as: Germany, Austria, Alsace (France), Switzerland, Hungary, Poland and Ukraine. Its culinary use has spread to other continents, America and Asia from the seventeenth century. It is made by lactic fermentation of fresh leaves of cabbage (cabbage) (Brassica oleracea) finely cut into filaments, making use of sea salt, forming a natural brine with the vegetable’s own juices. The fermentation process of cabbage is achieved by favoring the fermentative action of acidophilic bacteria that anaerobically metabolize the sugars of cabbage, producing lactic acid as the main metabolite, which is capable of not only enhancing the flavor, but at the same time It acts as a natural preservative that lengthens its edibility period. It is used culinary, in most cases, as an accompaniment to various dishes of meat origin, such as various sausages (sausages) and generally cooked pork, and can also be served as an ingredient in salads, sandwiches, stews and soups. The fermentation of cabbage is usually seasoned with some spices, such as dill or black pepper, caraway, juniper, as well as bay leaves, providing a more diverse and complex final aroma.
Learn how to make a Sauerkraut with this simple and easy recipe!
For your Sauerkraut to be perfect, use the ingredients from the list below and follow the step-by-step preparation mode.
White cabbage – 3.5 kg
Carrots – 50-100g
Salt – 1.5-2 tablespoons
- Chop the cabbage with a knife.
- Add salt. Cabbage should be slightly brackish.
- Grate the carrots on a grater.
- Mix the cabbage well until juice appears.
- Put cabbage tightly so that it is covered with juice.
- Leave the jar for 2 days in a warm place (18-22°C).
- Every day, remove the bubbles, otherwise the cabbage can deteriorate.
- Then put the cabbage for 3-4 days in the fridge.
- Sauerkraut is ready!