Sauerkraut

Spicy sauerkraut with curry, pickled by lactic acid fermentation.

Sauerkraut has many health benefits:

It is a source of vitamins C, B, and K; the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese.

• 1 kg white cabbage (2.2 lbs)
• 1 shallot / cultivated onion
• 4 garlic cloves
• 1 carrot
• 2 cm of ginger (0.8 inches)
• 1 tablespoon curry
• 1 pinch curcuma (tumeric)
• 1 dash fresh pepper
• 20 g salt (3/4 oz) brine of 2%

• Mandolin slicer
• Bowl
• Mason Jar 1 Liter
• Muddler

Additional Equipment:

• Disposable gloves
• Cutting board
• Knife
• Porcelain ginger grater
• Garlic dicer
• Lids or other weights
• Clean towels

Sterilisation:

Lay the mason jar and eligible equipment for 5 minutes in boiling water and let them dry top down on a clean dishcloth. Alternatively put them into a stove for 15 minutes at 130°C / 270°F. Let them cool down before use.

Hygiene:

Cut your finger nails and wash your hands thoroughly. Not a simple lavabo circling your palms, but up until your wrists, between your fingers and rub your finger tips in your palms.

Discard the outer leaves of the cabbage. Cut the cabbage into quarters but do not remove the stalk. Slice it very thin crosswise with the mandoline until only the stalk is left.

Cut the onion and the garlic cloves. Remove any green parts and make sure the tender skin is removed completely. Clean the carrot and slice it with the mandoline. Peel the ginger and grate it. Add all ingredients into the bowl.

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Alternatively, instead of these ingredients you can use a tablespoon of caraway seeds.

Add the salt and all spices.

• 1 tablespoon curry
• 1 pinch curcuma
• 1 dash fresh pepper
• 20 g salt (3/4 oz)

Do not add any water! Knead the ingredients in the bowl and squeeze them until cabbage juice covers the sauerkraut (use the disposable gloves).

Put some sauerkraut into the mason jar and use the muddler to press it down. While you fill the jar gradually up to 80%, make sure there are no bubbles stuck under the slices. Twist the muddler while pushing down to give any visible bubbles the chance to evade any barriers and move to the surface. Use the remaining brine from the bowl to cover the sauerkraut in the jar if needed and press it down with clean weights or lids. Before you close the jar, leave some empty head space between the level of brine and the top of the jar, otherwise the fermentation will produce too much foam at the lid or even spill. Any sauerkraut that is not submerged under brine will create mold and ruin the taste or even the edibility of the content.

Label the jar with content and date. Store the glass in a dark room (or covered) at 20°C for 3 days and then for another 6 weeks at 16-18°C. After that below 15°C for optimal taste.

To open the jar pull the rubber band to equalize pressure. Add it raw to a dinner or salad and keep any remains in a fridge while the sauerkraut covered under brine.

Enjoy your meal!