Sauerkraut Recipes

What is Sauerkraut

Sauerkraut is a traditionally German dish made of finely chopped cabbage that has undergone lacto-fermentation, the same process used to make kimchi and dill pickles.

This preserving process, which uses unrefined mineral-rich salts, gives sauerkraut its sour flavor and long shelf life. It also gives the cabbage great health benefits, such as improved digestive health, thanks to the probiotics developed during the lacto-fermentation process.

Sauerkraut is best made using traditional, ceramic airlock fermentation crocks. It is easy to make and adds flavor to basic dishes. Traditionally, sauerkraut is cooked and served warm after undergoing the fermentation process. Some popular ways to eat warm sauerkraut include on sausages, mixed with mashed potatoes, or with potato dumplings.

 

Getting Started

To make sauerkraut at home, you will need these tools & ingredients:

 

Essential Tools:

  • One mixing bowl
  • One ceramic fermentation crock
  • One wooden tamper
  • One or two glass storage jars

 

Ingredients:

  • Green or red cabbage (see ingredient portions, below)
  • Mineral-rich salt, preferably pink Himalayan salt (1.5-2 tsp per LB of cabbage)
    • For 2 medium cabbages, use 5-7 teaspoons of salt
    • For 4 medium cabbages, use 10–14 teaspoons of salt 

 

Portions explained:

  • TOMO's 3 Liter Crock (1 Gallon) will make 2 medium (2lb) cabbages and fill 3 large mason jars of sauerkraut.
  • TOMO's 7 Liter Crock (2 Gallon) will make 4 medium (2lb) cabbages and fill 6 large mason jars of sauerkraut.

 

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The All-Cabbage Sauerkraut Recipe

 

  1. Prepare the cabbage by remove the wilted outer leaves and cutting out the core.
  2. Finely chop or grate the remaining cabbage with a large knife or mandoline slicer.
  3. Mix in the salt and massage the cabbage until significant brine develops.
  4. Transfer the cabbage to the fermentation crock in layers, packing it down with the included wooden sauerkraut tamper.
  5. Place the 2 ceramic weights on top of the cabbage and push down firmly to ensure the cabbage stays submerged in the brine.
  6. Put the lid on the crock and fill the water channel with water.
  7. After the sauerkraut has finished fermenting, transfer it to storage jars for refrigerator storage.

Note: Sauerkraut maintains its flavor even when stored in the refrigerator and can last for several months due to the preserving effect of lacto-fermentation.

 

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The Red Cabbage and Apple Sauerkraut 

Ingredients:

  • 1 red cabbage (2lbs)
  • 5-7 teaspoons dry salt 
  • 2 Granny Smith apples
  • One 2-inch piece fresh ginger, peeled
  • 1 teaspoon allspice berries 

 

 Instructions

  1. Prepare the cabbage by remove the wilted outer leaves and cutting out the core.
  2. Finely chop or grate the remaining cabbage with a large knife or mandoline slicer.
  3. Thinly slice and julienne the green apple, leaving the peel on. Use a mandoline if available.
  4. Slice the ginger into coins and press the side of the knife against them to bruise them slightly and release their oils.
  5. Add the apples, ginger, and allspice berries to the cabbage and toss well.
  6. Mix in the salt and massage the cabbage until significant brine develops.
  7. Transfer the mix to the fermentation crock in layers, packing it down with the included wooden sauerkraut tamper.
  8. Place the 2 ceramic weights on top of the cabbage and push down firmly to ensure the cabbage stays submerged in the brine.
  9. Put the lid on the crock and fill the water channel with water.
  10. After the sauerkraut has finished fermenting, transfer it to storage jars for refrigerator storage.