Sauerkraut is a fermented food made from cabbage. The name originates from Germany but the foodstuff itself originated in China.
Sauerkraut is tangy, crunchy and packs full of flavour! It gives you that OOMPH! To any dish. Most importantly, its really simple and cost-effective to make at home! Trust me!
This is a sauerkraut I made using salt, white cabbage, carrots and caraway seeds.
How to make it
4 tbsp Whey
You can also add Caraway, Fennel, Coriander Seed or Chillies
- Wash and chop all your vegetables finely.
- Add salt, mix together with the vegetables in a bowl and start massaging.
- After massaging everything together, the vegetables will start to release their liquid.
- Leave the vegetables with the salt for at least an hour, so that they continue to release more liquid. In the meantime you can start sterilising your jars with boiling water.
- Then start packing down the vegetables in the jar. Press them down with a stalk or your hands firmly to prevent any gaps or air bubbles between the vegetables. Pack it tight!
- Make sure you leave an inch of space at the top to allow the vegetables to expand. Close it tight and leave to ferment for 5 days. Put a plate under the jar just in case the water leaks through the jar.
- You should burp it now and again to let the carbon dioxide out.
- Don’t use iodised salt or salt with caking agents in them. Use natural sea salt or pink Himalayan salt.
- The possibilities are endless. You can make the recipe your own by adjusting the spices and swap out any vegetables you don’t like.
- Be creative and explore. Root vegetables are preferred as they don’t turn mushy easily
Here are some pictures of sauerkraut I made and how I added them to my meals but again the possibilities are endless!
The picture on the top is three types of sauerkraut I made. Kimchi, turmeric and original (just salt and cabbage)
The bottom picture on the left is just a simple salad where I toss some kimchi in and on the left is a side dish I made with kimchi with sesame seeds.
Let us know if you tried sauerkraut or kimchi before and if you tried out this recipe!