Homemade Sauerkraut

Sauerkraut, or "Chucrute" in Portuguese, is a classic German side dish known for its tangy, fermented flavor. Perfectly paired with hearty meats and potatoes, this condimental delight is a staple in both classic and modern culinary scenes. Follow this guide to create your own authentic batch of homemade sauerkraut.

Ingredients

🥬 2 heads of cabbage, approximately 2.2 kg total
🧂 1 generous tablespoon Himalayan salt
🍃 4 bay leaves
🌿 Cumin seeds, optional

Instructions

1- Prepare the Cabbage:

• Begin by washing and sanitizing the cabbage heads thoroughly.
• Weigh the cabbage to ensure you have approximately 2.2 kg.
• Peel off 2-3 outer leaves from each head and set aside for later use.
• Halve each cabbage and remove the hard core using a sharp knife.
• Finely shred the cabbage into thin strips.

2- Salting and Massaging:

• Place the shredded cabbage into the large mixing bowl.
• Evenly sprinkle 1 generous tablespoon of Himalayan salt over the cabbage.
• Massage the cabbage vigorously with your hands for about 5-10 minutes until it softens and releases a significant amount of liquid, forming a natural brine.

3- Jar Packing:

• Transfer the cabbage and the brine into the large glass jar, pressing down firmly to compact the layers and ensure complete submersion in the brine.
• Add bay leaves and optional cumin seeds into the mix.
• Place the reserved whole cabbage leaves on top to maintain the cabbage's submersion.

4- Fermentation Process:

• Use the small plastic lid to press the cabbage down if necessary.
• For added weight, place the small glass cup on the lid to ensure the cabbage stays submerged under the brine.
• Seal the jar tightly with its lid and cover with a dish towel.
• Store the jar in a cool, dark place for 4 weeks to allow the fermentation process to complete.

5- Finishing Up:

• After 4 weeks, your sauerkraut will have transformed to a pale yellowish-green hue, and the brine will appear cloudy.
• Ensure the cabbage is still submerged and tastes tangy; adjust seasoning if needed, then serve or store for later use.

Prep Time: 10-15 minutes
Fermentation/Resting Time: 4 weeks
Servings: Varies, approximately 8-10 servings
Equipment:

• ⚖️ Digital Kitchen Scale: BLUMY
• 🎋 Bamboo Cutting Board
• 🔪 Standard Chef's Knife
• 🥣 Large Mixing Bowl: Blue plastic
• 🏺 Large Glass Jar: Square-shaped with a red screw-on lid
• 🥄 Small Glass Bowl
• 🔵 Small Plastic Lid (Blue): For pressing cabbage
• 🥃 Small Glass Cup (Brown): Used as weight
• 🧻 Patterned Dish Towel

Cooking Tips:

• Maintain a proper salt-to-cabbage ratio of 0.5 generous tablespoon per kilogram.
• Ensure uninterrupted submersion to foster a healthy fermentation environment.
• Store in a consistently cool and dark area to optimize fermentation.

#germaindish #sauerkraut #fermentedfoods #homemade #chucrute

Chef José Carlos Pizzas: https://www.youtube.com/@chefjosecarlos

#chefjosecarlos

Homemade Sauerkraut