Pickled Cabbage

Delicious Sauerkraut Recipe: A Flavorful Tradition

Preparation time: 30 minutes
Fermentation time: 1 week
Total time: 1 week and 30 minutes
Number of servings: 100 liters of sauerkraut

The history of sauerkraut connects us to the culinary traditions of our ancestors, a dish that has been used for centuries as a method of preserving vegetables. Sauerkraut is not only a perfect accompaniment to many dishes but also a rich source of probiotics that contribute to digestive health. This sauerkraut recipe is designed for a 100-liter barrel, making it ideal for family gatherings or sharing with friends.

Ingredients:
- 60 kg of cabbage
- About 3 kg of salt (preferably non-iodized for better taste)
- Horseradish (a few slices)
- 2 quinces (sliced)
- Celery (about 1 kg, chopped)
- Corn (a few ears of corn, chopped)
- Dried dill (about 200 g)
- Cherry twigs (for flavor and pressing)

Step 1: Preparing the Cabbage
Always start with the freshest ingredients. Choose firm and healthy cabbages, free of spots or damaged areas. Remove the outer dry leaves and trim a bit from the stem to eliminate affected parts. If the cabbages are too large for the barrel, feel free to cut them in half to fit more compactly.

Step 2: Arranging in the Barrel
Carefully pack the cabbages into the barrel, ensuring they are as compact as possible. Between layers of cabbage, add slices of celery, quince, horseradish, and corn. These ingredients not only add flavor but also contribute to the unique taste of the sauerkraut. On top of the cabbage, place celery leaves and cherry twigs to help press the cabbage down.

Step 3: Preparing the Brine
In a large pot, heat water and dissolve the salt. The brine should be warm but not hot, so as not to destroy beneficial bacteria. Gradually pour the brine over the cabbage until it is completely covered. It is important that the cabbage is well-covered to prevent oxidation.

Step 4: Fermentation
Put the lid on the barrel and cover it with a blanket to maintain a constant temperature. Let it ferment for about a week. It is advisable to check occasionally by removing the lid and adding additional brine if necessary. Taste the brine to adjust the salt level to your preference.

Step 5: Pressing
Place a piece of wood or a river stone on top of the cabbage to keep it well pressed. This step is crucial for achieving a crunchy texture and preventing mold.

Helpful Tips:
- Ensure all ingredients are fresh and clean to avoid contamination.
- It is ideal to use a wooden barrel for added flavor, but you can also opt for a plastic one.
- Choose a cool, dark place to ferment the cabbage, away from direct sunlight.
- Tasting the brine will help you decide if you need more salt, so don’t neglect it!

Frequently Asked Questions:
1. Why should I use non-iodized salt?
Iodized salt can affect fermentation, and non-iodized salt is preferred for a purer taste and to allow beneficial bacteria to thrive.

2. What other ingredients can I add?
You can experiment with different spices, such as mustard seeds or fennel seeds, to add extra flavor.

3. How long can I keep sauerkraut?
Sauerkraut can be stored for several months if well preserved in a cool, dark place.

Serving Sauerkraut:
Sauerkraut is delicious served alongside a roast, in sandwiches, or even as a side dish for festive meals. It can be paired with both hot and cold dishes, and alongside a refreshing drink, such as white wine or beer, it will be a true delight.

Nutritional Benefits:
Sauerkraut is rich in vitamins C and K, provides fiber and probiotics that contribute to healthy digestion. It also contains antioxidants that help the body fight free radicals.

Customized Version:
If you want to add a touch of originality, try adding a few slices of hot pepper for some heat or some carrot slices for a sweet note. I assure you the result will please everyone!

Enjoy making this traditional sauerkraut recipe! I encourage you to share your culinary experience with loved ones and enjoy the delights this recipe brings to your table.