Traditional Sauerkraut
Cabbage, salt, time, and trust — a Bavarian fermentation that transforms a humble head into something tangy, probiotic, and profoundly alive.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Quarter the cabbage and remove the core. Slice each quarter into thin ribbons, about 3mm wide. Uniformity matters — uneven shreds ferment at different rates, creating pockets of crunch alongside pockets of mush.
Place shredded cabbage in a large bowl. Sprinkle salt and caraway seeds evenly over the top. Massage with both hands, squeezing and kneading the cabbage firmly. The salt will draw water from the cells. Continue for 8-10 minutes until the cabbage has wilted significantly and sits in its own brine.
Transfer the cabbage and all its brine into a clean glass jar or ceramic crock. Push it down in handfuls with your fist, packing as tightly as possible. The brine must rise above the cabbage surface. Place a weight on top — a zip-lock bag filled with brine works well. Cover with a cloth to keep out dust but allow gas to escape.
Leave at room temperature (18-22 C) for 3-14 days, tasting every two days after day three. Press the weight down daily and skim any scum from the surface. Bubbling is a sign of active, healthy fermentation.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.