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Traditional Raw Alsatian Sauerkraut Recipe
Raw Alsatian sauerkraut is a light, crunchy and tasty sauerkraut. Learn how to prepare this ancestral recipe, for your next choucroute garnie, or to eat as a condiment.
4.50
of
2
ratings
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Preparation Time
30
minutes
mins
fermentation
21
days
d
Servings
1
L
Equipment
1
Le Parfait glass jar
1
ViscoDisc insert
1
Fine blade mandoline
1 Large mixing bowl
1
Pickle packer tamper
optional
Ingredients
1x
2x
3x
1
kg
cabbage
20
g
salt
Steps
Preparation of the vegetables
Gather the ingredients and equipment.
Lightly rinse the cabbage and remove any dirty or damaged parts.
Tear off a large cabbage leaf and set it aside for later.
If your mandoline allows it, set the blade to 1 mm.
Slice the cabbage very thinly. Place in a large bowl. Discard the core of the cabbage.
Sprinkle the salt over the cabbage.
Mix very well with your hands (about 1 minute).
Allow soaking for at least 15 minutes.
Mix again for 1 minute with your hands. The cabbage will release some of its water.
Putting in Jar
Fill the jar with cabbage. Squeeze well as you go along.
Fill the jar up to 4 cm (1.5 inches) from the rim.
Place the reserved cabbage leaf on top and press well. It helps protect the vegetable chunks from oxygen. This leaf will not be eaten.
Place the insert on top of the cabbage leaf, folding the sides upwards.
Add water if the vegetable juice does not cover the cabbage leaf.
Close the lid of the jar.
Fermentation
Place the jar on a large plate in case it overflows during fermentation.
Store the jar unopened at room temperature for 3 weeks.
Notes
Once opened, Alsatian sauerkraut can be stored in the fridge for 12 months.
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