Classic Crunchy Sauerkraut
⏳ Time
20 minutes
🥕 Ingredients
3
🍽️ Servings
20
Description
Classic crunchy sauerkraut
Ingredients
- White Cabbage - 4 lbs
- Carrot - 8.8 oz
- Rock Salt - 1.8 oz
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Remove the top leaves from the cabbage head and rinse them under cold water. Set aside a few leaves. You should have enough to completely cover the bottom of the pot and to place on top of the cabbage. The leaves will help prevent the cabbage from darkening.
Step 3
Cut the cabbage head in half or into quarters, remove the core, and slice it into thin, long strips using a sharp knife or a mandoline. Transfer the cabbage to a large, deep bowl for easy mixing.
Step 4
Peel the carrot and grate it using a coarse grater, then transfer it to the bowl with the cabbage.
Step 5
Add salt and mix everything by hand. There's no need to mash it too much; the cabbage will release enough juice on its own.
Step 6
Prepare a fermentation container: a pot (enamel or glass), a small barrel, or a large glass jar. Place it on a tray. Line the bottom of the pot with half of the reserved leaves. Then, layer the cabbage in handfuls, pressing each portion down with a wooden tamper.
Step 7
Place the remaining leaves on top.
Step 8
Cover with an inverted plate, then with cheesecloth, and place a weight on top. Leave the container with the cabbage at room temperature. If fermenting cabbage in a jar, you can cut the core lengthwise and push the pieces into the neck of the jar to press the cabbage down.
Step 9
After a few days, foam will form on the surface. You will notice a fermentation smell, and the juice will become cloudy. At this point, you need to remove the weight, cheesecloth, plate, and leaves from the pot. Puncture the entire layer of cabbage down to the bottom in several places with a thin rolling pin or wooden spoon.
Step 10
Rinse the top leaves under running water and cover the cabbage with them. Replace the plate, cheesecloth, and weight, and set the cabbage to ferment at room temperature again.
Step 11
The foam should be removed as soon as it appears. During these days, the cabbage needs to be checked once a day. After removing the foam, it is necessary to poke the cabbage again and rinse the top leaves. The fermentation process will last only 3–4 days. When the foam stops appearing and the liquid becomes clear, the cabbage is ready. At this point, you can taste it and, if desired, leave it to ferment for another day.
Step 12
Store the cooked cabbage in the refrigerator or on the balcony.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.