HISTORY
Sauerkraut, which means "sour cabbage" in German, is a fermented cabbage dish with a long history dating back thousands of years. Its origins can be traced to ancient China, where laborers working on the Great Wall around 2,000 years ago ate fermented cabbage preserved in rice wine. The technique of fermentation likely spread westward, eventually being adopted by various European cultures.
By the 9th century, sauerkraut had become a staple in Eastern Europe, particularly among Germanic and Slavic peoples. The method of fermenting cabbage in salt, rather than rice wine, developed in Europe and became the standard technique. German immigrants later introduced sauerkraut to North America, where it became a popular food.
During long sea voyages in the Age of Exploration, sailors relied on sauerkraut as a source of vitamin C to prevent scurvy. This helped cement its reputation as an essential preserved food.
Today, sauerkraut is a key component of many traditional dishes, such as German bratwurst and Polish bigos. It remains a beloved food worldwide, valued for its tangy flavor, probiotic benefits, and role in culinary history.
INGREDIENTS
- 2 lbs organic cabbage shredded
- 1 tbsp kosher salt
DIRECTIONS
- Clean the cabbage. Remove any large outer leaves with thick ribs and set them aside. Use a kraut cutter, mandolin, or sharp knife to slice the cabbage. The cabbage can be sliced up to ¼-inch thick or smaller.
- In a large bowl, combine the shredded cabbage and kosher salt. Toss the two ingredients together and gently massage the salt into the cabbage. Allow the cabbage and salt to rest until juice begins to collect in the bottom of the bowl, about 4-6 minutes.
- Pack the cabbage into a quart jar, slightly pressing to cover it with its own liquid. Pour any remaining liquid in the bowl over the packed cabbage. The cabbage needs to stay below liquid at all times during fermentation. Cut a piece of the reserved cabbage outer leaf into a smaller size that fits into the quart jar. Press the outer leaf onto the shredded cabbage and use it as a weight to keep the cabbage below the liquid.
- Put a lid on the jar and place it in a spot out of direct sunlight. Once a day, remove the lid to allow the collected gas to escape. Begin to taste the sauerkraut after 2-3 days. Let the sauerkraut sit for up to 9 days until it achieves the desired sour flavor. Once finished, remove the top piece of cabbage and store the sauerkraut in the refrigerator to stop the fermentation process.
NOTES
- Organic cabbage is crucial for the success of this process. Chemicals inherent in non-organic cabbage can inhibit the fermentation process, making it difficult to make sauerkraut properly. Using organic cabbage ensures there are no chemicals that can stop that.
- Using salt with nothing added is vital. Table salt can contain iodine, which can make the sauerkraut cloudy. Canning or sea salt can also be used, but it measures differently. This recipe is written for kosher salt.
- The cabbage must stay below the liquid to ferment properly. The outer leaves of the cabbage can be used to press it down. Specialty canning weights or springs can also be used to keep the cabbage fully contained within the liquid.
- Use a clean utensil each time a serving is removed from the jar. Used utensils can introduce bacteria that can alter the flavor or make the sauerkraut go rancid.
