Homemade Sauerkraut

Fermenting cabbage is a very simple process, so there is no reason not to try it yourself. It is important to prepare the necessary tools and ensure that the cabbage you are fermenting is healthy, fresh, and of the right variety.

Details

  • Preparation Time: 180 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

  • 6 kg Cabbage, fresh

  • 750 ml Vinegar, apple

  • 100 g Salt, table

  • 3 pieces Spices, bay (leaves)

  • 12 pieces Spices, pepper, black

Steps

  1. Clean the cabbage heads, remove the outer green leaves, and cut the heads into quarters. Remove the core from each quarter. Slice or shred the cabbage into the thinnest possible strips. Place the shredded cabbage in a bowl, add seasonings, salt it, and mix well.

  2. Layer the prepared cabbage into a suitably sized wooden barrel where you will ferment the cabbage. Press down each layer firmly so that the cabbage releases its juice.

  3. Pour a little vinegar over each layer of cabbage to speed up the fermentation process. Do not fill the barrel to the top. Place a suitably sized round wooden board on the last layer and weigh it down with large (clean) stones. The weight should be equal to 20% of the weight of the cabbage (in our case, 1.2 kg). After weighting, the cabbage should be completely submerged and covered with brine. The liquid level should be 5 to 10 cm above the board. If there is not enough liquid, you can pour lukewarm boiled brine over the cabbage (15 g of salt per 1 liter of water). The water must always cover the cabbage to prevent air from reaching it, as it would otherwise spoil.

  4. Seal the barrel well. Fill the groove on the lid with water to further prevent oxygen from entering the container. First, store the barrel at room temperature for 2 to 3 days to speed up the fermentation process, then move it to a room at 15 °C, where it should remain for another 3 to 4 weeks to complete the fermentation process. Always ensure that the cabbage does not come into contact with oxygen and that there is always enough water in the groove on the lid of the barrel.

  5. Once the cabbage in the barrel is fully fermented, move the barrel to a room at 5 °C, where the cabbage will stay fresh throughout the winter. Each time you take cabbage from the barrel, make sure the remaining cabbage is covered with liquid and the barrel is tightly sealed.

Nutrition Information (Per 100g)

  • Calories: 25.89 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 5.23 g
    • Sugars: 2.93 g
  • Protein: 1.01 g
  • Fiber: 2.09 g

Advice

Instead of apple cider vinegar, you can use white wine (125 ml per kg of cabbage) or whey (2 to 3 tablespoons per kg of cabbage). You can add various spices to the cabbage: bay leaves, peppercorns, cumin, chili peppers… When preparing sauerkraut, pay close attention to cleanliness, as otherwise, all our efforts will be in vain.