Sauerkraut - Eat Well Recipe - NZ Herald (2024)

FAQs

How did they make sauerkraut in the old days? ›

In the 16th century, the Germanic peoples began dry curing cabbage with salt to extract the water from the vegetable and allowed the mixture to ferment, turning the sugars in the cabbage into lactic acid which served as a preservative. The process remains the same today.

Tricks to Make Sauerkraut Less Acidic

Another option is to add some peeled and chopped potatoes to the sauerkraut while it is cooking. The potatoes will absorb some of the acidity and reduce the sourness of the dish. Additionally, you can also add some sugar or honey to the sauerkraut to balance out the acidity.

No need to add any vinegar! Salt alone preserves sour cabbage very well. I add 1/4 cup of shredded carrot for colour. Sometimes, I add a laurel leaf and 1/2 teaspoon of caraway seeds.

To Speed Up The Ferment

For example, sauerkraut starts out with a ton of different bacterial cultures, but by day 5, the acid-loving lactic bacteria have taken over. By adding a bit of vinegar to a ferment, it creates an environment that is ideal for acid-loving bacteria, thus speeding up fermentation time.

Sauerkraut can be a main dish on its own or as a side dish with a variety of meats. However, there are a number of reasons why sauerkraut and pork are frequently served together in German cuisine. First of all, pork has long been a staple food in Germany.

It can dry out if you don't, plus the brine is great to kickstart other lacto ferments. I always add 1-2 T of previous lacto brine to any new ones I'm starting up.

Try These Tips for More Tang in Your Sauerkraut

If the cabbage you used wasn't especially sweet you may not find your sauerkraut to be sour enough. Let it ferment a few days longer, then sample once again. If you don't notice any increase in the tang, then sugars have been used up and this batch won't get sourer.

The most widely used ratio of 2.00%–2.25% weight of salt to weight of cabbage gives the best results. This means you add 2g to 2.25g of salt for every 100g of finely sliced cabbage in your recipe.

Americans most often associate it with German cuisine—and rightfully so, it is a national dish of Germany—but many Central and Eastern European countries have their own sauerkraut varieties, including Poland, Russia, Ukraine, Austria, Slovakia, and Czechia, to name a few.

If you are using a clip-top mason jar, be sure to burp your ferment each day. Gas will build up in the jar so you're going to want to release it through burping. You may notice bubbles appearing, an odour and your sauerkraut will become more translucent as time goes on.

Why does my sauerkraut taste bad? ›

Insufficient salt (1.7% or less concentration of salt solution is too low). Too high temperature during fermentation. Uneven distribution of salt. Air pockets caused by improper packing prior to fermentation.

An easy way to eat sauerkraut first thing in the morning is to mix it in with your eggs. Try some spicy Kimchi sauerkraut and top with sour cream.

The time you let your sauerkraut ferment is really up to you. I like to let mine go for 2 weeks, but you might prefer the taste at 1 week or even 4 weeks! Keep an eye on your sauerkraut throughout the fermenting process. If the liquid gets too low, top it off with a 2% solution of salt water.

If your cabbage isn't submerged in about 1cm depth of liquid after 24 hours, add some extra brine. Dissolve 1 tsp salt, (always use pure sea salt), into 250ml water and add, or multiply and add enough to cover the cabbage.

You do NOT need to rinse sauerkraut (unless it's overly salty). Drain it thoroughly before cooking or using raw. Chop your sauerkraut roughly before cooking (or putting in a salad) so it's easier to combine with other ingredients.