Quick Sauerkraut Recipe With Step By Step Photos Video

In the world of culinary delights, there’s something truly special about homemade sauerkraut that can elevate even the simplest of dishes. This quick sauerkraut recipe is a game-changer when it comes to adding a burst of flavor to your meals. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is perfect for creating a tangy and crunchy side dish that pairs well with almost any main course. So let’s dive in and discover how easy it is to make your very own sauerkraut right at home!

Ingredients:
– 1 medium head of green cabbage (about 2 pounds)
– 1 tablespoon of sea salt
– 1 teaspoon of caraway seeds (optional)
– Freshly ground black pepper to taste

Instructions:
1. Start by removing any outer leaves from the cabbage and cutting it into quarters, then remove the core. Slice the cabbage quarters into thin strips using a sharp knife or a mandoline. Place the sliced cabbage in a large mixing bowl.

2. Sprinkle the sea salt over the cabbage. Using your hands, massage and squeeze the cabbage to help release its natural juices. Continue to do this for about 5-10 minutes until the cabbage becomes limp and there is a good amount of liquid in the bowl.

3. If you’re adding caraway seeds for an extra layer of flavor, sprinkle them over the cabbage and mix well.

4. Taste the cabbage mixture and adjust the seasoning by adding more salt if needed. Remember that the cabbage will ferment, intensifying the flavors, so don’t worry if it tastes a little salty at this stage.

5. Transfer the cabbage and its liquid into a clean glass jar. Pack the cabbage down using your hands or a tamper until the liquid covers the cabbage entirely. It’s important to ensure that no cabbage bits are floating above the liquid as they may spoil.

6. Place a clean cabbage leaf or a small plate over the cabbage to help keep it submerged in the liquid. This will prevent any contact with air and promote fermentation.

7. Loosely cover the jar with a lid, a cloth, or a paper towel secured with a rubber band. Store the jar at room temperature, away from direct sunlight, for at least 3 days to allow the cabbage to ferment. Check the sauerkraut daily, pressing it down to release any trapped air bubbles.

8. After 3 days, taste the sauerkraut. If you prefer a tangier flavor, let it ferment for a few more days, tasting it periodically until it reaches your desired level of sourness.

9. Once the sauerkraut has reached the desired level of fermentation, seal the jar tightly with a lid and store it in the refrigerator to slow down the fermentation process. Your sauerkraut will keep well for several months in the fridge.

Enjoy your homemade sauerkraut as a side dish, on top of hot dogs, sandwiches, or salads for a delicious and probiotic-rich addition to your meals!

Now that you’ve mastered the art of making your own sauerkraut, get creative with different flavor variations by adding carrots, garlic, or even juniper berries. Experiment with your favorite spices and enjoy the delightful tanginess of this versatile condiment!