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If you are one of those who do not want to complicate much in the kitchen and prefer to opt for simple recipes, today we bring you the step by step of sauerkraut, a typical recipe from central European countries, which is prepared with only two ingredients and is ideal to accompany different dishes. Of course, in order to try it you will need a little time and patience, since it is a lactic fermentation, so the process takes two or three weeks. Take note because below we share with you the recipe to make homemade sauerkraut.
Homemade sauerkraut recipe
Ingredients:
- 1 white cabbage (preferably fresh product)
- 25 g sea salt
Preparation:
- Remove the outer leaves of the cabbage and reserve 1 good leaf. Then, cut the cabbage into quarters (removing the hard part of the stem), to cut it definitively in fine julienne.
- Next, weigh the cabbage and add 2% of its weight in salt, and mix a little.
- Let stand at room temperature for about 2 hours to release all the water and soften.
- You will need some jars or jars where you are going to do the fermentation. While the mixture rests, sterilize the jars with boiling water for half an hour.
- Once ready, fill them with the cabbage and, every so often, crush them with a pestle and mortar so that the mixture is free of air.
- In addition, you should also pour a little of the water to cover all the cabbage (but without reaching the edge of the jar).
- Then, we will cover with a “lid” of the cabbage leaf that we reserved at the beginning. And we put weight on top, leaving it to rest for another hour so that everything is well compacted.
- After that time, if necessary, refill with cabbage liquid and close the jar. Be sure to place something on top of the jar, because during fermentation some of the liquid may leak out.
- This process will take about 3 weeks, during which time the cabbage will ferment and change its color to a paler shade. It is ideal to leave it in a place where it is not exposed to natural light.
- Once the sauerkraut is ready, you can keep it in the refrigerator for two or three months. And before consuming it, remember to rinse it well.