With my first real success in making sauerkraut, I am converted.
I first fell in love with sauerkraut several years ago on an unofficial urban gardening tour of Germany. While I adored exploring community vegetable gardens in both Munich and Berlin, I looked forward with drooling anticipation to the main meal of the day where sauerkraut featured prominently. In German, sauer (sour) kraut (cabbage) is a perfect descriptor. Interestingly, while considered a traditional German side dish, some claim that the Chinese first fermented cabbage some 2000 years ago.
In the past I have been known to experiment with pretty much everything, including making sauerkraut. I’ve tried using an earthenware crock and a glass jar, but failed on both occasions. It was my own fault, I know! I didn’t weigh the cabbage down enough to fully submerge it in the brine so mold ensued. A rookie mistake.
So, it’s been a long time between batches. Inspired by a red cabbage procured at my local Crop Swap meet, I found a reason to try again.
Third time lucky – I had a bit of help! I used a fermentation kit from GoodtoHave which includes an airlock system – a nifty one-way air release valve (much like when you’re making homemade wine)! It fits the Agee jars and bands so it’s very handy. It’s nice to wander past the counter top to see bubbles escaping at will as the fermentation process gets underway. I also used a small container (small enough to fit into the mouth of the jar) filled with ceramic baking balls as my weight. I’m really impressed. After a 7 day taste-test it is very delicious already!
How to make Sauerkraut
Makes: 1 litre
Ingredients
- 1/2 medium cabbage (approx 600g) of any variety
- 1.5 Tbsp sea salt
Method
- Finely shred cabbage and transfer to a large bowl (reserving the thick outer leaves).
- Sprinkle salt over cabbage, mix well then let it sit for 10 minutes or so until it begins to wilt.
- Using clean hands, massage together for several minutes. Rest, then repeat. You should begin to see natural juices being released at the bottom of the bowl.
- Transfer the cabbage and juices/brine into your sterilised 1 litre jar, pounding it with the end of a rolling pin as you go to pack it down, releasing more juice and removing air pockets too.
- On top of the shredded cabbage, layer the reserved outer leaves to fully cover the mix.
- To keep the cabbage fully submerged in the brine, weigh it down with a small weight (stone, shot glass etc), before screwing on the airlock lid.
- Store in a cool room. Use patience and wait for 1-4 weeks before consuming. Yum.
