Sauerkraut is one of the most classic fermentation recipes. It is also often the baptism of the apprentice “fermenter”. If the experience seems laborious, repeat until you master it. Most of the other recipes will then be much more accessible.
Difficulty Level: easy
Type of fermentation: lactic
Preparation Time: 20 minutes
Fermentation time: 21 days
Sauerkraut (Fermented Cabbage) Recipe
Sauerkraut is one of the most classic fermentation recipes. It is also often the baptism of the apprentice "fermenter".
1teaspooninspiring spices*(You might like to add juniper berries, cumin seeds, coriander seeds, laurel leaves... There are no rules. Explore!)
With the mandolin or chef's knife, chop the cabbage (keep 1 outer cabbage leaf) and place in a bowl. Add salt, caraway, pepper and all other inspiring spices.
Massage the vegetables with your hands for a few minutes, until the cabbage begins to disgorge. Some may find this to be a sensual experience...
Transfer to a glass jar or a fermentation jar in small quantities, by squeezing the cabbage each time by hand or using a tamper. The liquid produced should submerge the cabbage. If necessary, use a weight.
Place the whole cabbage leaf on top of the mixture to prevent the minced cabbage from coming in contact with the air. Add a weight on this cabbage leaf as needed.
Close the jar while allowing the air to exit.
Let it stand away from direct light for 3 weeks.
Remove the weight and discard the pieces of cabbage that float on the surface, if any. Taste the sauerkraut, which should be tangy.
Have you tried it?Share and tag @revolutionfermentation!
Add a generous amount of this delicious sauerkraut to a burger with tempeh, or use as a condiment to almost anything you eat.
It can be stored for up to a year in the refrigerator.