Pickled cabbage

Sauerkraut Recipe: A Traditional Delicacy for Meals Made with Love

Sauerkraut is a true culinary treasure, often associated with festive meals or meat dishes like pork roast. With a long-standing tradition, this dish is not only a savory accompaniment but also an excellent way to preserve vegetables for winter. In this guide, I will help you step by step to achieve the best sauerkraut, full of flavors and colors, perfect for delighting your family and friends.

Preparation Time: 30 minutes
Fermentation Time: 2-3 weeks
Total: 2-3 weeks (waiting time)
Number of Servings: Depends on consumption (approximately 20 servings)

Necessary Ingredients

- 21 heads of white cabbage (approximately 57 kg)
- 40 liters of water (of which 4 liters for boiling)
- 1.5 kg coarse salt
- 2 ears of corn
- 2 quinces
- 1 bunch of dried dill with seeds

Necessary Utensils

- Wooden barrel or large glass container
- Hose (for blowing air)
- Pots for boiling water
- Large spoon for mixing
- A lid or weight to keep the cabbage submerged

Step by Step: How to Prepare Sauerkraut

Step 1: Preparing the Cabbage

Start by removing the outer leaves of the cabbages that may be damaged or dried. Then, using a sharp knife, hollow out the core of each cabbage and fill it with coarse salt. This method will help intensify the flavors and allow the salt to penetrate the cabbage better.

Step 2: Filling the Barrel

Fill the barrel with cabbages, adding one cabbage, followed by an ear of corn and a quince, then another cabbage, until the barrel is half full. The corn and quinces not only add a delicious flavor but also contribute to the texture of the dish.

Step 3: Preparing the Brine

Boil 4 liters of water and add 1.5 kg of coarse salt. Stir until the salt is almost completely dissolved. This hot brine is poured over the cabbage in the barrel, ensuring that the cabbage is completely covered.

Step 4: Filling the Barrel with Cold Water

After pouring the brine, fill the barrel with cold water until the cabbage is fully submerged. This is a crucial step to prevent oxidation and ensure even fermentation.

Step 5: Aerating the Cabbage

Insert the hose into the barrel and gently blow air into the water once every 2-3 days for 1-2 weeks. This helps disperse the salt and creates a favorable environment for fermentation. Don’t worry if you see air bubbles; this is a normal part of the process.

Step 6: Maintaining the Cabbage

During fermentation, monitor the liquid level in the barrel. If the new cabbage doesn’t fit, add more cabbage, making sure to remove some of the existing liquid to prevent overflow.

Serving and Suggestions

Sauerkraut is delicious served alongside pork roast, but it can also be used in salads or even for stuffed cabbage rolls. A great idea is to combine it with a portion of polenta and fresh sour cream. Additionally, sauerkraut is an excellent source of vitamin C and antioxidants, benefiting the immune system.

Tips and Variations

- Flavor Variations: You can add spices like peppercorns, bay leaves, or garlic for a more complex taste.
- Brine: If you prefer a less salty brine, you can reduce the amount of salt. However, keep in mind that salt is essential for the fermentation process.
- Usage: Sauerkraut can also be used in cooked dishes, such as tripe soup or stews.

Calories and Nutritional Benefits

Sauerkraut is a healthy choice, containing approximately 25 calories per 100 grams. It is rich in vitamin C, fiber, and probiotics, making it an excellent food for digestion. By consuming sauerkraut, you not only enjoy a delicious taste but also gain an important intake of essential nutrients.

Frequently Asked Questions

1. How long does sauerkraut last?
Sauerkraut can be stored in the refrigerator for several months as long as it is covered with brine.

2. Can I use other types of cabbage?
Yes, you can experiment with other types of cabbage, such as red cabbage or Chinese cabbage, but the fermentation time may vary.

3. Why is it important to blow air into the barrel?
Blowing air helps to disperse the salt and prevents the creation of anaerobic conditions that can lead to improper fermentation.

Conclusion

Preparing sauerkraut is a simple process, but it requires patience and care. With each step, you will create a delicacy that not only enriches meals but also preserves memories and culinary traditions. Enjoy every moment spent in the kitchen and don’t forget to share this recipe with your loved ones!