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Recipe for Saucerkraut
"Sauerkraut is a traditional fermented vegetable food made from cabbage. This is a basic recipe that produces a tangy sauerkraut with live bacteria that provide probiotic goodness. No cooking is required.
- 1 large (2.5 kg - 5 lb) fresh cabbage
- 2-3 tablespoons non-iodised salt
- Clean and dry a large (3 litre) preserves jar or crock, chopping board, and large bowls if needed
- Quarter the cabbage and remove the core
- Slice the cabbage finely or thickly, as you prefer
- Optional: bruise the sliced cabbage by beating with a rolling pin or mortar and pestle
- Layer the cabbage in the jar or crock, sprinkling salt in between layers
- Pack tightly into the jar, leaving 1cm space at the top; don't seal the jar yet
- Juice should rise to top of jar as you tightly pack the cabbage in; if not, add a little chlorine-free water
"Don't seal the jar while it is fermenting, as it will build up gas pressure and might break the jar. Just cover with a cloth, or cling-wrap. Set the jar in a bowl or on a plate, so that any juice that might overflow will be collected and won't make a mess."
"The sauerkraut will be fermented in about a week. Wipe any excess liquid from around the jar, and put the lid on tightly before moving it to a cool place (e.g. the refrigerator) to mature. It is ready to eat after the first week, but will improve with age and as the bacteria slowly consume the more complex sugars in the cabbage."
Notes, tips, and variations
- The salt used should be non-iodised salt if possible - e.g. pickling salt, kosher salt. This is because the iodine in iodised table salt will inhibit the fermentation a little. Use what you've got, but best results will be obtained without the iodine.
- Add other vegetables, fruits, or spices for variations, e.g. - juniper berries /diced pineapple /onion / chili / grated carrot
- The cabbage can be quickly sliced to a regular thickness by using a mandoline. Fingers can be sliced just as quickly...
"Sauerkraut may be eaten raw and unadorned; in this form it is often eaten as a relish with meat dishes. Raw sauerkraut dressed with oil and onions is served as a salad, while warmed sauerkraut is also commonly served on a Reuben sandwich." (types of sandwiches)
There are many other vegetables that are preserved by a similar process.
There is a dessert known as sauerkraut candy which is a penuche made with coconut flakes. While this candy resembles sauerkraut visually, it does not necessarily contain sauerkraut as an ingredient.
Also a feed for cattle, silage, is made the same way.
Are you thinking about serving this dish at a party or dinner?
Sour Krout is also known as:
sour kraut, fermented cabbage, Sauerkraut,