If you love delicious German dishes and want to learn how to make sauerkraut , you'll find it's incredibly easy. Below you'll find the simplest step-by-step instructions—keep reading and you'll see! Go for it, you'll love it!
sauerkraut recipe
This delicious food named Sauerkraut, is derived from the word Sauerkraut, which is of French origin, which in turn comes from the German word Sauerkraut, which means "sour cabbage". And from countries such as:
- Germany,
- France
- Switzerland
- Poland
- Russia
Next, we'll learn about the recipe for this delicious food, Sauerkraut, and how to prepare it.
Ingredients
- A white cabbage (Cabbage)
- Salt of the coarse type that is 2% of what the cabbage weighs
- Spices that will be to taste such as among others:
- Pepper grains
- Juniper
- Dill
- Laurel
- Oregano
Utensils
- A large glass jar. It must have a capacity of at least 1 liter, just as the mouth must be wide. In the case of having a delicatessen it can be used.
- 1 wooden mallet or spoon
- 1 weight that can be inserted into the bottle. It can be a smaller jar that can be filled with water, or well-washed stones, etc.
- A clean cloth
preparing sauerkraut recipe
The leaves that are more external will be removed from the cabbage or cabbage, it is proceeded to cut into quarters and the central trunk is removed. Now we cut the cabbage into very thin strips.
After cleaning, peeling, and cutting the cabbage, weigh it to determine the amount of salt to add. It's important to know that for every 1 kg of cabbage, you should add 20 grams of coarse salt, which is approximately 2%.
Now, place the chopped cabbage in a large bowl and add salt and your preferred spices. Carefully squeeze the cabbage, either with your hands or a mallet, for a few minutes until a handful of liquid is released.
Now place the cabbage inside the jar you chose, and press it down firmly with a mallet or a wooden spoon. This will allow all the air to escape and the liquid to rise to the top of the vegetables.
Now, in the event that the liquid does not cover them, let it rest for at least 5 hours. And if even so, the liquid released by the cabbage is not enough to cover them. Then a little boiled water at natural temperature is going to be added, until finally covering them. Trying not to fill the jar up to the top.
Preparation Tips
It's necessary to place a weight on top so that the cabbage remains submerged in the liquid, and cover the container, remembering to open and close the jar daily. This procedure will allow all the CO2 released during fermentation to escape from the jar; only do this during the first few days.
In the same way we leave you the following video so that we can guide ourselves correctly in the preparation of this dish
Similarly, it can be covered with a cloth, instead of a lid, so that it does not have to be uncovered every day.
The jar should be stored in a cool, dry place. The ideal temperature is between 18°C and 20°C. It should be left to ferment there for a minimum of two weeks. Similar to this traditional German dish, we invite you to visit the following link about typical Costa Rican food: Typical Dishes of Costa Rica
Once the desired point has been reached, the container is placed in the refrigerator, where the fermentation process will slow down considerably.
Tricks to make a perfect sauerkraut recipe
The following aspects must be taken into account, in order to obtain the perfect and delicious sauerkraut recipe.
Fermentation
The way to know that the cabbage is properly fermented is when you see CO2 bubbles rising through the liquid. Fermentation is a safe preservation process.
Well, during this method there are organisms that are alive, and that provide many benefits. These microorganisms are used to make yogurt or sourdough, as they are responsible for preventing harmful bacteria from developing.
What is important is that the vegetables are always submerged in the liquid, to prevent mold from forming on the part that has been exposed to the air. The same would end up spoiling everything else.
