How to pickle cabbage

Sauerkraut Recipe

Sauerkraut is a traditional dish, full of flavor, that not only enhances winter meals but also brings a touch of nostalgia, evoking pleasant childhood memories. The process of fermenting cabbage is an art that has been passed down through generations, and each cook has their own secrets that make their recipe unique. With a perfect combination of simple yet essential ingredients, this dish can become a delicious accompaniment to many meals or even a main ingredient in salads. Let's get started!

Preparation Time
- Prep time: 30 minutes
- Fermentation time: 2-3 weeks
- Total: 2-3 weeks
- Servings: 20-25 servings (depending on how much you consume)

Ingredients
- 25-30 heads of cabbage
- 4 roots of horseradish
- 2 quinces
- Kernels from one ear of corn
- Dried dill branches
- ~3 kg coarse salt
- Water (approximately 10 liters)

Necessary Utensils
- Barrel or large jars with lids
- Hose (for ventilation)
- Large spoon
- Knife

Step-by-Step Instructions

Step 1: Preparing the Cabbage
1. Choose the cabbage: Buy fresh, firm cabbage heads without blemishes. It’s best to choose heads that are a suitable size to fit well in the barrel.
2. Cleaning: Start by removing the first 2-3 outer leaves of the cabbage. These may be damaged and won't contribute to the fermentation.
3. Preparing the core: Use a knife to remove the core of the cabbage. This will be filled with coarse salt. Add a teaspoon of salt to each cabbage.

Step 2: Placing in the Barrel
1. Ventilation hose: Before placing the cabbage in the barrel, insert a hose to help ventilate the fermentation in the coming days.
2. Arranging the cabbage: Place the cabbages in the barrel, making sure to put the salted side up. This will help extract the necessary juices for fermentation.

Step 3: Adding Aromatic Ingredients
1. Horseradish and quinces: Peel and cut the horseradish roots and quinces into quarters. Place them on top of the cabbage, between the layers of cabbage.
2. Corn: Add the kernels from one ear of corn, which will provide extra texture and flavor.
3. Dill: Add a few dried dill branches, which will contribute to the distinct aroma of the sauerkraut.

Step 4: Preparing the Brine
1. Brine: To prepare the brine, use approximately 10 liters of water. For every 10 liters of water, add 500 g of coarse salt. Mix well until the salt is completely dissolved.
2. Fill the barrel: Pour the brine over the cabbage, ensuring that all ingredients are completely covered. Use a lid to maintain pressure and prevent oxidation.

Step 5: Ventilation
1. Daily ventilation: Once the barrel is filled, put the lid on and leave it until the next day. Then, remove the lid and blow into the barrel with the hose a few times. This procedure helps eliminate air bubbles and ensures even fermentation.
2. Repeat: Continue to ventilate the sauerkraut daily for the next 2-3 days.

Step 6: Waiting for Fermentation
1. Fermentation: Allow the cabbage to ferment for 2-3 weeks. The exact time depends on the temperature of the environment where the barrel is stored. The warmer it is, the faster the fermentation will occur.
2. Checking: Taste the cabbage from time to time to check the acidity. Once it reaches your desired level of tanginess, it’s ready to eat!

Practical Tips
- Choosing the cabbage: Buy seasonal cabbages from the market or directly from farmers to ensure they are fresh.
- Salt in moderation: Salt is essential for fermentation, but too much salt can make the cabbage overly salty. Adjust the amount of salt according to your preferences.
- Storage: Once the cabbage is fermented, store it in a cool, dark place where it can continue to mature.

Possible Variations
- Adding spices: You can experiment with different spices, such as black pepper or coriander seeds, to give the cabbage an even more complex flavor.
- Seasonal fruits: Instead of quinces, you can add apples or pears for a sweeter flavor.

Serving
Sauerkraut is delicious served alongside meats, cold cuts, or as an ingredient in salads. A personal recommendation is to serve it with a yogurt and garlic sauce, which adds a fresh and creamy note. It also pairs perfectly with plum brandy or a dry red wine to complement the flavors.

Nutritional Benefits
Sauerkraut is rich in probiotics, which contribute to digestive health, and is an excellent source of vitamin C, potassium, and fiber. It’s a healthy choice for those looking to diversify their diet or add more fermented vegetables to their meals.

Frequently Asked Questions
1. How long can sauerkraut be stored?
Sauerkraut can be stored for several months as long as it is kept in a cool, dark place.

2. How can I tell if the sauerkraut has spoiled?
If you notice an unpleasant odor, mold, or an unpleasant texture, it’s best to throw it away.

3. Is it necessary to sterilize the barrel?
It is recommended to sterilize the barrel or jars before starting the fermentation process to avoid contamination.

I hope this sauerkraut recipe successfully guides you on your culinary adventure! Don’t hesitate to share the final result with your loved ones and enjoy this tasty and healthy dish that will surely bring a smile to everyone’s face. Bon appétit!