traditional german sauerkraut recipe

Sauerkraut is a traditional German dish that has been enjoyed for centuries. It is a type of fermented cabbage that is made by salting and packing cabbage into a crock, and then allowing it to ferment for several weeks. The result is a tart and tangy dish that is full of flavor. This traditional German sauerkraut recipe is the perfect way to bring a taste of Germany into your kitchen.

Ingredients

The ingredients for traditional German sauerkraut are fairly simple. You will need one medium head of cabbage, two tablespoons of canning salt, and one teaspoon of caraway seeds. Additionally, you may want to have a few cloves of garlic and some bay leaves on hand if you would like to add more flavor to your sauerkraut.

Instructions

The first step in making traditional German sauerkraut is to remove the outer leaves of the cabbage and discard them. Next, cut the cabbage into thin strips or shred it. Place the shredded cabbage in a large bowl and sprinkle the salt over it. Use your hands to mix the cabbage and salt together until the cabbage is evenly coated with salt. Add the caraway seeds, garlic and bay leaves, if desired. Place the mixture into a large crock or jar and press down firmly to remove any air pockets.

Next, cover the top of the crock or jar with a clean cloth and secure it with a rubber band or string. Place the crock in a cool, dark place and allow it to ferment for at least two weeks. Check on the sauerkraut every few days to make sure that it is fermenting properly. Once the sauerkraut has fermented for two weeks, taste it to see if it is tart enough for your liking. If it is not tart enough, allow it to ferment for a few more days. Once it has reached the desired tartness, it is ready to eat.

Serving Suggestions

Traditional German sauerkraut is typically served as an accompaniment to meats such as pork, chicken, and beef. It can also be served as a side dish with potatoes or other vegetables. Sauerkraut can also be used to add flavor to soups and stews, or as a topping for bratwurst or hot dogs. For a unique twist, try serving sauerkraut atop a pizza or cooked into pancakes.

Storage

Once your sauerkraut is fully fermented, it can be stored in the refrigerator for up to two months. If you would like to store it for a longer period of time, it can be canned using a pressure canner. This will allow you to store the sauerkraut for up to a year.

Frequently Asked Questions

What is traditional German sauerkraut?

Traditional German sauerkraut is a type of fermented cabbage that is made by salting and packing cabbage into a crock and allowing it to ferment for several weeks. The result is a tart and tangy dish that is full of flavor.

What ingredients are needed for traditional German sauerkraut?

How long does it take to make traditional German sauerkraut?

The process of making traditional German sauerkraut takes approximately two weeks. The cabbage must be salted and packed into a crock, and then allowed to ferment for two weeks in a cool, dark place. Once the sauerkraut has fermented for two weeks, it is ready to eat.