Sauerkraut recipe: Difference between revisions

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[[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.


{{Template:AdvancePreparationIcon}}
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.]]
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{{recipesummary
|TotalCalories = 223
|TotalCalories = 223
|PortionCalories = 1
|PortionCalories = 223
|DatePublished=24th October 2012
|DatePublished=24th October 2012
|Author=Chef
|Author=Chef
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|PrepTime = 7 days, 30 minutes
|PrepTime = 7 days, 30 minutes
|CookTime = None
|CookTime = None
|Image = [[Image:Sauerkraut.jpg|alt=Electus]]
|Image = [[Image:Sauerkraut.jpg|thumb|middle|none|alt=Electus]]
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====Random recipe review====
====Best recipe review====
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''<span class="reviewTitle">I make this by the Ton!</span>''
''<span class="reviewTitle">I make this by the Ton!</span>''
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<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
 
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[[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.]]
 
{{RecipeIngredients
{{RecipeIngredients
| 1 large (2.5 kg - 5 lb) fresh white [[cabbage]]
| 1 large (2.5 kg - 5 lb) fresh white [[cabbage]]
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[[Category:Uncooked]][[Category:Pickled]]
[[Category:Uncooked]][[Category:Pickled]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#cabbage #sauerkraut #fermenting #curtido #pickled #onion #foodprocessor #fermentation #refrigerator #litres #sauerkrautrecipe </code><!-- /footer_hashtags -->
<!-- footer hashtags --><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><!-- /footer hashtags -->

Latest revision as of 16:57, 16 April 2024

This recipe requires preparation in advance!

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 red cabbage recipe.

Sauerkraut recipe
Electus
thumb
Servings:Servings: 150 - Makes 3 litres of pickles
Calories per serving:223
Ready in:7 days, 30 minutes
Prep. time:7 days, 30 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2012

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.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Clean and dry a large (3 litre) preserves jar and any bowls or work surfaces that you will be using
  2. Quarter the cabbage and remove the core
  3. Slice the cabbage finely or thickly, as you prefer. A food processor is good for this
  4. Layer the cabbage in the preserves jar, sprinkling salt in between layers
  5. Pack tightly into the jar, leaving 1cm space at the top
  6. Juice should rise to top of jar as you tightly pack the cabbage in; if not, add a little bottled water
  7. 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
  8. 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

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