This recipe is really easy, I got it from a Polish lady I follow since we did of eating around the world adventure in Poland, I'll actually add the link to a video here she made of her making sauerkraut so you can see how she did it.
Now my background is Croatian and we make it the same way. This recipe is a simple version of just cabbage and salt. My husband would add bay leaves and peppercorns to his sauerkraut, but I've kept it simple as you always add other flavours to the sauerkraut when you cook it. The only thing I would sometimes add is for every 1kg cabbage, you can shred in 1 carrot, it adds a great colour, but I only do this sometimes.
The secret to this recipe, which isn't actually a secret, is for every 1kg of shredded cabbage, you add 1 tablespoon sea salt (do not use iodised salt), that's it, that's the recipe. So you can make a small quantity or a large quantity, my two heads of cabbage gave me 6kg of shredded cabbage, so I needed 6 tablespoons of salt. I like to work in small batches, so I shred 1kg cabbage add 1 tablespoon of salt, continue with the recipe, then start on the next 1kg of cabbage.
Sauerkraut is very versatile in our house, my husband eats it straight from the jar, or if he's in the mood will dress it and make it a salad. When I cook with it, I make Jota (a sauerkraut soup), I Roast Pork Belly with it, I add shredded cabbage to my pot when I make Sarma from whole cabbage leaves, I use it when I make my Bigos Stew, I saute it with tomato paste and kielbasa sausages or fresh pork belly like my mum used to do. We always have a jar in the fridge, it's great because it lasts about 6 months in the fridge, though it never lasts long in my house.
If you want to make it so it can be kept out of the fridge, the original recipe writer says to place the sauerkraut in smaller sanitized jars, making sure there is enough brine to cover (to make more brine, dissolve 1 tablespoon of salt in 1 quart of water and top up each jar). Place jars in a large pot, add water to just below the lid. Bring water to boil and simmer on low for 25 - 30 minutes. Remove and cool. Jars can now be stored unrefrigerated.
So next time you see a large head of cabbage, or you just want to make a small batch, here is a simple, sauerkraut recipe for you to try.
A glass pickling jar, I use a large cookie jar with a lid
1 kg Shredded cabbage
1 carrot, shredded, optional
1 tablespoon sea salt
Make sure your pickling jar is sterilised.
Place a large glass or plastic bowl on your kitchen scales, set it to zero.
Thinly slice some of the cabbage or shred on a mandoline, add 1kg to your bowl. Grate the carrot, if using, on the largest side of a box grater, add it to your bowl, now add the salt. Mix and massage/scrunch the cabbage until it produces some juice.
Place in your clean pickling jar and push down with force to make sure cabbage is covered with brine. Continue this process until you use up all of the shredded cabbage and carrots.
When you are done, you need to have about 3-4cm of space at the top of your jar. Place a large snap lock bag into the jar. Pour cold tap water into the bag, you want the water to act as a weight pushing the cabbage down and bring the brine juices up. If you don't do this, your cabbage can go bad. Seal the bag shut properly, you don't want this water seeping into your cabbage. Cover the jar with your lid.
Place a clean kitchen towel or two over the jar. Place on the kitchen counter for 10 days.
After the third day, with the handle of a wooden spoon, poke holes in the cabbage to release gas. If there is excess water forming on top, remove it. This water will rise and seep out of your jar at times if you have too much. There needs to be enough just to cover the cabbage. Reserve brine and use to replenish, if needed. Cabbage will be ready when it becomes translucent. It should be deliciously tangy and crunchy.
Pin it: www.pinterest.com.au/pin/399413060716285847/