Sauerkraut

Cuisine: European

Cook Time: 30 Minutes

Serves: 4

Sauerkraut is traditionally made using thinly sliced cabbage and salt. Like any other traditional handmade food, you can cook it in various ways with various ingredients.

8 cups finely grated cabbage
2 tsp sea salt
One finely shredded beetroot
Three finely shredded carrots
3-Tbsp grated ginger
3-Tbsp grated turmeric
Four cloves finely minced garlic

When life gives you cabbage, you make sauerkraut!

Toss cabbage with salt in a bowl and knead for 10 minutes. The cabbage should soften and release water. Add all the ingredients and massage until well blended.
Pour the mixture into the sterilized jar and compress it tightly. The liquid should rise to the top and cover the vegetables. If not, add filtered water until it is completely covered.
Ensure there is enough space between the contents and the cover to expand. Put a lid and place it away from direct sunlight.
Fermentation can take 24 hours to 2 weeks. Let the air out once a day during the fermenting phase to ensure the veggies are completely coated in the liquid.
The tangier it becomes, the longer it sits and ferments. Once you get the appropriate taste, refrigerate it for up to 6 months.

Chef Tip: The cabbage must be thoroughly submerged in the brine for the lactic acid bacteria. This is critical for keeping undesirable bacteria out of your lactic acid fermentation.

It's crispy and deliciously sour, and it's great on top of beer-braised brats or layered into a sandwich. What are your thoughts? Are you a fan of sauerkraut? What is your preferred method of serving it?

Quick Bites

Fun Fact

•“Sauerkraut” is a German word meaning “sour cabbage”. During World War I, due to concerns that the American public would reject a product with German name, American sauerkraut makers renamed their product “Liberty Cabbage".

Historical Fact

• The Germans gave sauerkraut its popular name but they did not invent Sauerkraut. Sauerkraut originated nearly 2,000 years ago in ancient China. In summer, slaves building the Great Wall of China lived on cabbage and rice. In Winter, the cabbage was preserved with rice wine, which soured the cabbage to keep thousands of labourers healthy in the worst of conditions.

Nutrition Fact

• One serving of sauerkraut contains 19 calories, 0.1g of fat, 661mg of sodium, 170mg of potassium, 4.3g of carbohydrate and 0.9g of protein.\n\n• Sauerkraut contains live and active probiotics that act like your first line of defense against various harmful bacteria or toxins that might enter your body.

• Sauerkraut is rich in fiber for bowel health, lowering blood cholesterol and controlling blood sugar levels.