How to Make Sauerkraut: 13 Steps
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Sauerkraut is a delicious, fermented dish made from cabbage that not only offers distinctive flavor but also numerous health benefits. It’s packed with vitamins, minerals, and beneficial probiotics that can aid digestion and support a healthy immune system. Follow these 13 simple steps to make your own sauerkraut at home:
1. Gather your ingredients: All you need is a fresh head of cabbage (preferably organic) and sea salt.
2. Clean and sanitize your work area: It’s essential to keep everything clean, including your hands, cutting board, knife, mixing bowl, and fermentation vessel.
3. Weigh the cabbage: Record the weight of the cabbage for accurate salt measurements later.
4. Remove the outer leaves: Set aside one or two outer leaves for use later in the process.
5. Cut the cabbage: Quarter the cabbage and remove the core. Then, slice each piece into thin strips.
6. Add salt: Sprinkle sea salt onto the sliced cabbage based on its total weight (generally, 2% of its weight). For example, if your cabbage weighs 1000g, add 20g of salt.
7. Massage the cabbage: Thoroughly mix and massage the salt into the cabbage for about 10 minutes or until it becomes soft and releases liquid.
8. Pack into a fermentation vessel: Press the massaged cabbage into a clean glass jar or crock with a wide opening, ensuring that liquid covers it entirely.
9. Use reserved outer leaves: Place them on top of the packed cabbage to act as a barrier against floating pieces and any possible mold exposure.
10. Weight it down: Place a clean rock, glass weight, or other heavy food-safe object on top of the reserved leaves to keep everything submerged beneath the brine.
11. Cover your fermentation vessel: Use a clothe, airlock lid, or any cover that keeps dust and insects out while allowing gases to escape.
12. Ferment for 1-4 weeks: Store the sauerkraut at room temperature (18-22°C) in a dim or dark area. The length of fermentation depends on your preference for taste and texture. Check regularly to ensure the brine continues covering the cabbage.
13. Taste test and store: When satisfied with the flavor, transfer sauerkraut into an airtight container and store it in the refrigerator. Sauerkraut will last for several months when properly stored.
Congratulate yourself on successfully making sauerkraut at home! Enjoy your homemade sauerkraut as a side dish, in sandwiches, or any of your favorite recipes that call for this tasty fermented cabbage delight.