Sauerkraut is a fermented cabbage that is prepared with salt and optional additions like carrots, apples, and even different seeds like caraway seeds.
Sauerkraut is very simple to make with the correct techniques and conditions. This recipe is my family recipe that comes from Eastern Europe and uses the simple technique of creating a salty brine that covers the cabbage and is pressed down by a heavy weight over several days.
Time, fermenting and storage
In this recipe, the cabbage is weighed down with a plate and a heavy item (i.e we use a water filled glass jar). Then it is covered with a light kitchen towel or cloth. The cloth allows a continuous amount of air flow in the fermentation process. Good sauerkraut maintains a soft yet crunchy texture, and you don’t want any bitterness in the juices. If you find your sauerkraut too bitter, the beginning of the fermentation process is still going and you should leave your sauerkraut to ferment longer. The juices that are created in the process are full of healthy bacteria, so spoon them into the jars of sauerkraut once its ready for storing.
To serve bring the sauerkraut back to room temperature for all of the probiotic benefits.
Serving suggestions
There are so many wonderful ways to serve sauerkraut! Firstly, just add it raw to any sort of salad or vegetable bowl, it will provide a nice sweet and salty element, use it in sandwiches or burger buns, cook with it in stews or toss it through any vegetable dishes. Below are some serving suggestions:
- Beetroot, rocket, spinach/other greens, sauerkraut, red onion/spring onion, olive oil
- Radicchio, cos lettuce, sauerkraut and mustard parsley dressing
- Cold potato salad with red onion or chives, cornichons and sauerkraut
- Pumpkin salad with sauerkraut and pumpkin seeds
- Sandwiches like the Rueben sandwich with corned beef and cheese
- Bread rolls with sausages, sauerkraut (raw or lightly cooked), mustard dressing and cheese
- Add it to stews i.e. a chicken, chorizo, pork or sausage stew with potatoes and sauerkraut
- Add it to any side dish with chicken, duck or beef
- Put it into sliders/burgers with raw sauerkraut and cheddar
Get the recipe for our Homemade Sauerkraut here.
