(Redirected from Cookbook:Kraut)
Cookbook | Ingredients | Recipes | Fermented food recipes | Europe | Cuisine of Germany | Midwestern U.S. cuisine | Vegetarian Cuisine
Sauerkraut is a traditional fermented vegetable food made from cabbage.
|Category||Fermented food recipes|
|Time||prep: 45 minutes|
ferment: at least 1 week
This basic recipe produces a tangy sauerkraut with live bacteria. 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.
- If desired, 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 the 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.
- Cover the jar with a clean 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. Don't seal the jar while it is fermenting, as it will build up gas pressure and might break the jar.
- Every morning and evening, insert a narrow long object into the jar to let the air out, then collect the juice from the plate and re-add it to the jar. Ensure the temperature is kept constant during the fermentation—otherwise the fermentation may not proceed correctly, and the wrong bacteria may grow. If you don't heat your kitchen in winter then you will need to store the jar in your bedroom or another area with a steadier temperature throughout day and night.
- The sauerkraut will be fermented in three days to 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 it will improve with age as the bacteria slowly consume the more complex sugars in the cabbage.
Notes, tips, and variationsEdit
- The salt used should be non-iodised, since iodine can slightly inhibit the fermentation. Use what you've got, but best results will be obtained without the iodine.
- Add other vegetables, fruits, or spices such as juniper berries, cored and sliced apple, diced pineapple, onion, chili, or grated carrot.
- The cabbage can be quickly sliced to a regular thickness by using a mandoline.
(1 pound of cabbage fills 1 pint jar)
|Time||6-8 days summer|
12 days winter
- Remove old leaves from the cabbage heads.
- Quarter heads and cut out the cores.
- Shred cabbage.
- Put cabbage and salt in large pan and mix with hands.
- Gently pack into crock using a potato masher.
- When crock is nearly full, cover with cloth, plate, and weight.
- Check daily and remove scum.
- When the kraut is sour enough, you can leave it in crock and seal it with paraffin wax; it can also be sealed in sterilized glass jars, adding enough brine to fill the jar. Process for 15 minutes below boiling point.
Notes, tips, and variationsEdit
- It takes six to eight days to ferment in summer weather.
- If it's cooler, it might take up to twelve days.