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Classic Sauerkraut Recipe

Name: Classic Sauerkraut Recipe
Prep time: 20 min
Total time: 10080 min
Yield: 8 servings
Cuisine: European
Ingredients: 2 lb Cabbage (About 1 medium head; reserve one outer leaf. Weigh the shredded cabbage to calculate the salt precisely.); 18 g Sea salt (Use 2% of the shredded cabbage's weight; the recipe gives 9 g per pound of cabbage.); Caraway seeds (Optional addition; amount not specified in the source.); Juniper berries (Optional addition; amount not specified in the source.); Garlic cloves (Optional addition; amount not specified in the source.); Black peppercorns (Optional addition; amount not specified in the source.); Carrot (Optional addition; shredded; amount not specified in the source.); Fresh dill (Optional addition; amount not specified in the source.)

Imported by Starr2 on SeeMeCook

A traditional fermented cabbage made with a precise 2% sea-salt brine. The sauerkraut can be customized with optional caraway, juniper, garlic, peppercorns, carrot, or dill and fermented until pleasantly tangy.

8 servings10080 minEuropean

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Ingredients

2 lb Cabbage (About 1 medium head; reserve one outer leaf. Weigh the shredded cabbage to calculate the salt precisely.)
18 g Sea salt (Use 2% of the shredded cabbage's weight; the recipe gives 9 g per pound of cabbage.)
Caraway seeds (Optional addition; amount not specified in the source.)
Juniper berries (Optional addition; amount not specified in the source.)
Garlic cloves (Optional addition; amount not specified in the source.)
Black peppercorns (Optional addition; amount not specified in the source.)
Carrot (Optional addition; shredded; amount not specified in the source.)
Fresh dill (Optional addition; amount not specified in the source.)

Steps

1
Remove the outer leaves from the cabbage and set one leaf aside. Core the cabbage, then shred it finely.
2
Weigh the shredded cabbage and calculate 2% salt by weight, using 9 grams of sea salt for every pound of cabbage. Sprinkle the salt evenly over the cabbage.
3
Massage the salted cabbage firmly for 3 to 5 minutes, until it softens and releases enough liquid to form its own brine.
4
Pack the cabbage tightly into a clean jar, pressing it down until the brine rises above the cabbage.
5
Place the reserved cabbage leaf on top. Add a fermentation weight if needed to keep all of the cabbage submerged beneath the brine.
6
Allow the sauerkraut to ferment at room temperature for 7 to 14 days.
7
Taste the sauerkraut periodically. When its flavor is pleasantly tangy, seal the jar and store it in the refrigerator.

Notes

The flavor deepens the longer the sauerkraut ferments. Always keep the cabbage submerged beneath the brine to help prevent spoilage. The finished sauerkraut can last up to 6 months or longer when refrigerated. The source does not specify the jar size or exact amounts for the optional additions.