THIS IS PICKLED CABBAGE 😮 | Sauerkraut Recipe | Fermentation

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waivio_diora-cherry0.128 hours agoWaivio3 min read

Certainly! Here is the markdown-formatted recipe for "Traditional German Sauerkraut" following the guidelines you provided:

Traditional German Sauerkraut

Welcome to the world of fermentation! Today, we're diving into a classic German favorite – Sauerkraut. It's incredibly easy to make at home with just a few simple steps. With minimal ingredients and a bit of patience, you'll have a deliciously tangy and crunchy topping ready to enhance any meal.

Ingredients

🥬 1 large cabbage

🧂 Sea salt (2% of the cabbage's weight)

Instructions

1- Prepare the Cabbage:

Begin by washing the cabbage thoroughly. Remove the outermost layer of leaves, as these are usually tough and may contain dirt.
Cut the cabbage in half and then into quarters. Remove the core from each quarter.
Shred the cabbage using a sharp knife or a mandolin for even, thin slices.

2- Weigh and Salt:

Weigh the shredded cabbage to determine the exact amount of salt needed. According to the Noma Method, you’ll require 2% salt based on the weight of the cabbage.
Sprinkle the salt evenly over the shredded cabbage.

3- Scrub and Massage:

Using clean hands, scrub and massage the salt into the cabbage. This process will help the cabbage to release its moisture.
Continue massaging until the cabbage reduces in volume and starts to soften.

4- Pack and Store:

Transfer the cabbage and its liquid into a clean, sterilized glass jar or fermentation crock.
Press the cabbage down firmly so that it is submerged in its liquid. This ensures that it ferments properly and prevents mold.
Leave some space at the top of the jar before sealing it.

5- Ferment:

Store the jar at room temperature, away from direct sunlight.
Press the cabbage down a few times during the first few days to keep it submerged and to release any trapped air bubbles.
Fermentation time can vary depending on temperature. It typically takes between 1 to 4 weeks. Begin tasting the sauerkraut after one week and continue until it reaches the flavor you desire.

6- Store and Enjoy:

Once fermented to your taste, store the sauerkraut in the refrigerator to halt the fermentation process.
Enjoy your homemade sauerkraut as a side dish, on sandwiches, or topped on sausages.

Prep Time: 20 minutes

Cook Time: N/A (fermentation time may take 1-4 weeks)

Total Time: Approximately 1-4 weeks

Servings: Makes approximately 1 quart

Equipment: Knife, mandolin (optional), kitchen scale, glass jar or fermentation crock

Cooking Tips: