Mastering the Art of Homemade Sauerkraut: A Taste of Tradition and Good Health

Anything gut health related has always held a special place in my heart. There's a fair bit to learn when it comes to fermentation, gut flora, microbes, bacteria etc so I thought I'd start off this little fermentation journey showcasing how to make one of the easiest ferments out there. The cool thing about making sauerkraut is that you can add whatever flavours you like to add a bit of zing, plus the longer you leave it, the tangier it becomes.

Let's get to it.

Ingredients:

• 1 medium-sized cabbage (I mix red and green for aesthetic purposes)

• 2% sea salt

• Optional: caraway seeds, juniper berries, or garlic cloves

Step 1: The Cabbage Quest

Commence your sauerkraut-making journey with a mix of cabbages. Freshness is paramount; opt for organic cabbages for a richer flavour due to less nasties sprayed on it.

Step 2: Slice and Dice with Precision

Slice your cabbage to your preferred thickness, be it fine or rustic. The size of your cabbage pieces will influence the fermentation process. Finer shreds tend to ferment more quickly, but it’s all about your personal taste. I use a mandolin to ensure consistency and it's much easier than slicing.

Step 3: Salty Wizardry

In a generous mixing bowl, blend your cabbage with sea salt. Salt wears the dual hats of taste enhancer and brine creator in this recipe.

Step 4: The Magic of Massage

Roll up your sleeves and give your cabbage and salt combo a thorough massage, akin to a spa day for your cabbage. This kneading helps the cabbage release its natural juices, creating the all-important brine. Let it sit now for 20 mins, covered with a tea towel on the bench.

Step 5: Pack it In with Panache

Transfer your salted cabbage into a pristine glass jar. Pack it firmly, eliminating air pockets. Leave some headspace to accommodate the fermentation dance that’s about to unfold. A top tip here is to use a wide mouth funnel if you have one to ensure nothing touches the top of the jar.

Step 6: A Dash of Flavour (Optional)

If you crave an extra layer of complexity, consider adding caraway seeds, juniper berries, or garlic cloves. Be prudent; a hint goes a long way. Remember if you add anything with a pungent flavour it will takeover the flavour profile. Adding anything with additional sugar content will adjust the fermenting time too.

Step 7: Lid on, Await the Magic

Cover your cabbage creation with a cabbage leaf to keep it submerged in the brine. If you've cut it all up without thinking like me, grab a zip lock bag and fill with water. Place on top to ensure the cabbage is 100% submerged to avoid spoilage.Seal the jar with a lid, and it’s time to let fermentation work its magic. Leave it on the bench around 5-7 days, temperature dependant, checking occasionally and out of direct sunlight.

Fermentation Tip 1: The Art of Patience

Find a cool, dim spot for your sauerkraut, roughly between 15-21°C. Pop by periodically, pushing down the cabbage to keep it submerged.

Fermentation Tip 2: The Science Behind It

Curious about the science? Friendly bacteria convert cabbage sugars into lactic acid, imparting that characteristic tangy goodness and offering exceptional gut health benefits.

Step 8: Probiotic Delight - Taste and Store

After approximately a week, commence the tasting ritual. The longer it ferments, the zestier it becomes. Once it reaches your preferred tang, pop it in the fridge. Refrigeration slows the fermentation, ensuring your sauerkraut remains fresh for an extended period.

Check out my other post here on uses for sauerkraut to keep a happy gut and add that wow factor to your other dishes.

Bravo! You’ve ventured into the world of homemade sauerkraut, crafting a delectable condiment that pays homage to tradition and nourishes your well-being. Share your creation with friends and family, and savour the many health benefits of your very own sauerkraut.

Ciao

The Flaky Boy