Sauerkraut
A German store in my neighborhood has got me hooked on Sauerkraut and pickles. They import it from Europe and it reminds me of home. There was always a bottle of pickled onions, with carrots and chillies floating around in the kitchen somewhere.
My romance with this fermented cabbage started when I lived in Germany for a brief period. I use it in my fish cakes, on crackers, as a side dish with grilled fish and sometimes I just eat it plain when I’m lazy to cook. Ever since I discovered it at the store I’ve been obsessed with wanting to make it. I found a simple recipe online and cross-referenced it with a German recipe book I picked up when I lived in Marburg. The results is simply outstanding.
My jar of Sauerkraut has been fermenting for weeks and even though I omitted the added caraway seeds, the taste is distinctly sour. I love it.
Did you know: Sauerkraut is fermented cabbage with a host of nutritional benefits. It originated from China more than 2000 years ago, but is most popular in Germany. One cup contains 27 calories and absolutely no fat. Sauerkraut is particularly nutritious because it’s fermented and promotes good gut health.
Ingredients
1 Medium cabbage, grated (keep 1-2 outer leaves of the cabbage on the side)
1 1/2 tbsp salt
1 tbsp caraway seeds
1/4 cup of water
Method
Dip mason jars in boiling water to sterilize them.
In a large bowl massage the salt into cabbage by giving it a good squeeze. Make sure to press because you’re eventually wanting a softer, limp texture and juices in your bowl. Do this for 5-10 minutes.
Add caraway seeds and water at this stage.
When you’re packing the cabbage into the jar, press down as much as you can with a wooden spoon and add the juices in the bowl. During the fermentation process the cabbage will rise in the liquid and we don’t want that to happen. To combat this, place a large cabbage leaf on top of the young Sauerkraut mixture and seal the bottle.
Store it in a cool place in your home, out of direct sunlight.
After three days, open the jar and if there is scum developing at the top, remove it. Make sure the cabbage stays submerged. Keep opening the bottle every three-six days for the next four weeks.
Taste and if the Sauerkraut tastes fine, pop it into the fridge. It will keep well for up to two months.
