Sauerkraut, a popular fermented cabbage dish, has its origins deeply rooted in Eastern Europe and has been consumed for centuries. The exact beginnings of sauerkraut are difficult to trace, but it is believed to have been developed by ancient civilizations, such as the Chinese, Roman, and Celtic cultures, who found ways to preserve cabbage through fermentation. However, sauerkraut as we know it today is commonly associated with German cuisine. The process of making sauerkraut involves finely shredding fresh cabbage and layering it with salt. The salt draws out the cabbage’s natural juices, creating a brine that initiates the fermentation process. Over time, beneficial bacteria naturally present on the cabbage convert the sugars into lactic acid, creating a tangy and sour flavor. Sauerkraut is highly versatile and can be used in various culinary applications. It is often enjoyed as a condiment or side dish, complementing sausages, stews, sandwiches, and hot dogs. Apart from its unique taste, sauerkraut also offers probiotic benefits, promoting gut health and aiding digestion. Its rich nutritional profile, including vitamins C and K, makes it a popular and healthy addition to many diets around the world.
Sauerkraut
Equipment
- – Large mixing bowl
- – Canning jars with lids and bands
- – Canning pot or large stockpot with a rack
- – Jar lifter
- – Canning funnel
- – Bubble remover or a thin non-metallic spatula
- – Clean cloth or paper towels
- Water bath canner or pressure canner
Ingredients
- 5 Lbs cabbage
- 3 Tbsp canning salt (non iodized)
- – Optional: Caraway seeds
Instructions
- Start by thoroughly washing the cabbage and removing any outer leaves that are damaged or dirty.
- Shred the cabbage finely using a sharp knife or a mandoline slicer. You can also use a food processor with a shredding attachment.
- In a large mixing bowl, combine the shredded cabbage and canning salt. Mix well, massaging and squeezing the cabbage to release its natural juices. This process helps to create the brine necessary for fermentation.
- Optional: If you want to add spices for flavor, mix them into the cabbage at this point.
- Allow the cabbage to sit for about 10 minutes to let the salt draw out more liquid. Then, using clean hands, firmly pack the cabbage into clean, sterilized canning jars. Leave about 1 inch (2.5 cm) of headspace at the top.
- Pour any remaining liquid from the mixing bowl over the cabbage in the jars. The liquid should cover the cabbage completely.
- Use a bubble remover or a non-metallic spatula to remove any air bubbles trapped in the jars. Press down on the cabbage gently to ensure it’s fully covered by the brine.
- Wipe the rim of each jar with a clean, damp cloth or paper towel to remove any food particles or liquid. This ensures a proper seal.
- Place the lids and bands on the jars, tightening the bands just until finger-tight. Do not overtighten.
- Fill a water bath canner or large stockpot with enough water to cover the jars by at least 1 inch (2.5 cm). Bring the water to a gentle simmer.
- Carefully place the jars into the canner using a jar lifter. Make sure the jars are completely submerged in water.
- Process the jars in the water bath canner for about 15-20 minutes. Adjust the processing time according to your altitude and the size of the jars (refer to a reliable canning guide for specific instructions).
- After the processing time is complete, turn off the heat and remove the canner lid. Let the jars sit in the canner for an additional 5 minutes.
- Using a jar lifter, carefully remove the jars from the canner and place them on a clean towel or cooling rack. Allow them to cool undisturbed for 12-24 hours.
- Once completely cooled, check the seals by pressing down on the center of each lid. If the lid is firm and doesn’t move, the jar is sealed. If any jars did not seal properly, refrigerate and consume them within a few weeks.
- Label the sealed jars with the date and store them in a cool, dark place. Properly sealed and stored sauerkraut can last for up to a year.
