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{{#seo:
|title=Sauerkraut recipe
|titlemode=replace
|keywords=#cabbage #sauerkraut #fermenting #curtido #pickled #onion #foodprocessor #fermentation #refrigerator #litres #sauerkrautrecipe
|hashtagrev=032020
|description=sauerkraut is a traditional fermented vegetable food made from cabbage. This is a basic recipe that produces a tangy sauerkraut with live bacteria. Don't..
}}

{{Template:AdvancePreparation}}

[[Sauerkraut]] is a traditional fermented vegetable food made from cabbage. This is a basic recipe that produces a tangy sauerkraut with live bacteria.

Don't seal the jar until [[fermentation]] is complete as it may explode!

No cooking is required.

We have a recipe for a similar dish; [[Curtido]], a pickled relish from El Salvador and also a [[Spicy pickled cabbage|spicy pickled red cabbage recipe.]]
{{recipesummary
|TotalCalories = 223
|PortionCalories = 223
|DatePublished=24th October 2012
|Author=Chef
|ImageComment = thumb|right|Sauerkraut
|Servings = Servings: 150 - Makes 3 [[litres]] of pickles
|Difficulty = 2
|TotalTime = 7 days, 30 minutes
|PrepTime = 7 days, 30 minutes
|CookTime = None
|Image = [[Image:Sauerkraut.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''I make this by the Ton!''

5/5 

I make jars and jars of this and they keep for ages - except I always eat them. Really good with cod and chips.

 [[User:PSmith|Paul R Smith]] 
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</table>
{{RecipeIngredients
| 1 large (2.5 kg - 5 lb) fresh white [[cabbage]]
| 2-3 tablespoons [[sea salt]]
}}
===Method===

{{RecipeMethod
| Clean and dry a large (3 litre) preserves jar and any bowls or work surfaces that you will be using
| Quarter the [[cabbage]] and remove the core
| Slice the [[cabbage]] finely or thickly, as you prefer. A [[food processor]] is good for this
| Layer the [[cabbage]] in the preserves jar, sprinkling salt in between layers
| Pack tightly into the jar, leaving 1cm space at the top
| Juice should rise to top of jar as you tightly pack the [[cabbage]] in; if not, add a little bottled water
| Don't seal the jar while it is [[fermenting]], as it will build up gas pressure and might break. Just cover with a cloth, or [[cling-wrap]]
| The [[sauerkraut]] will be fermented in about a week. Wipe any excess liquid from around the jar, and put the lid on tightly before moving it to a cool place (e.g. the [[refrigerator]]) to mature. It is ready to eat after the first week, but will improve with age and as the bacteria slowly consume the more complex sugars in the cabbage
}}
===Variations===

'''Add any of the following:'''
* [[juniper berries]]
* [[onion]]
* [[chili]]
* grated [[carrot]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Dips and sauces]]
[[Category:Pickles and preserves]]
[[Category:Salad recipes]]
[[Category:Starters]]
[[Category:German recipes]]
[[Category:Tex-Mex recipes]]
[[Category:Vegetable recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]
[[Category:Uncooked]][[Category:Pickled]]

<code 'hashtagrev:12032020'>[[Special:Search/cabbage|#cabbage]] [[Special:Search/sauerkraut|#sauerkraut]] [[Special:Search/fermenting|#fermenting]] [[Special:Search/curtido|#curtido]] [[Special:Search/pickled|#pickled]] [[Special:Search/onion|#onion]] [[Special:Search/foodprocessor|#foodprocessor]] [[Special:Search/fermentation|#fermentation]] [[Special:Search/refrigerator|#refrigerator]] [[Special:Search/litres|#litres]] [[Special:Search/sauerkrautrecipe|#sauerkrautrecipe]]
</code>

Sauerkraut recipe - Revision history

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