Pickled cabbage (sauerkraut) gets its characteristic sour taste from the lactic acid that is formed when the natural sugars in cabbage are fermented. Pickled cabbage is quite easy to make at home. So, let's grab some cabbage and give it a try! See Step 1 below to get started.
Ingredients
- One cabbage/cabbage (freshest possible)
-
Salt
The iodine content in table salt will interfere with existing microorganisms, so use sea salt or preservative salt (canned salt) that does not add iodine or anti-caking agents (anti-caking)
Step
Step 1. Slice the cabbage:
- Remove any browned or damaged outer layers. DO NOT wash the cabbage-let the natural bacteria stay. It is these bacteria that aid in the fermentation process that turns cabbage into pickles.
- Weigh the cabbage. You can do this at the store before taking it home, as there are many supermarkets that provide scales.
- Cut the cabbage into quarters until the liver (inner stem) is quartered.
- Discard the thick cabbage liver.
- Slice the cabbage into coin-thin thicknesses on a cutting board. Some people prefer thicker slices, which are about 1 cm.
Step 2. Place the cabbage slices in a glass or ceramic bowl
Step 3. Sprinkle salt over the cabbage slices
Add about 3 tablespoons of salt per 2 kg of cabbage.
- That is, you need 1.5 tablespoons of salt per 1 kg of cabbage. If you're worried about saltiness, start with 1 tablespoon and add a little bit more until it tastes just right.
- The salt here has many functions, namely removing water from the cabbage, hardening the pectin in the cabbage so that the cabbage is crispier, and suppressing the growth of bacteria other than lactobacilli, so pickled cabbage can be stored for a longer time.
Step 4. Squeeze and squeeze the cabbage by hand
This technique is useful for breaking cell walls and removing the water. Keep doing this until the cabbage is very wet.
Step 5. Press the cabbage (optional)
Use a plate or something heavy and press the cabbage for a few hours to remove the water. Find a plate that is the right size. The size of the plate should be almost the same as the size of the bowl so that less air can enter through the gap. Cover the cabbage with plastic before placing the plate on it.
- If you don't have a plate that fits into the mouth of the bowl, just use a large enough disposable synthetic cork (styrofoam) plate. Cut it to the right size.
- Instead of using plates and weights, you can use a ziploc plastic bag filled with water to press down the cabbage.
Step 6. Squeeze the cabbage and see how much water it has
If you can't compress the cabbage slices below the water line, add some brine: Dilute 1 tablespoon (14.8 ml) of non-iodized salt in a glass of water and add it to the cabbage slices.
Step 7. Cover the entire bowl with a rag to prevent dust and other objects from getting into it
Alternatively, place the cabbage and the juices in a jar. Make sure all the cabbage is completely submerged in the water.
Step 8. Let it ferment
Place in a cool place and wait about 4 to 6 weeks. An ambient temperature of 15 to 21°C will speed up the fermentation process, but cooler temperatures will result in a better taste. Taste the sauerkraut once a week until the taste is to your liking. If the cabbage is placed in a jar, keep an eye on it and open the lid periodically to let the air out. Don't worry if some kind of mold grows around the container. The fungus will not develop further. Just throw it away when you see it.
Step 9. Eat and enjoy
If you don't eat it all at once, put it in the fridge to stop the fermentation process.
Tips
- The freshness of the cabbage is important. Fresh cabbage will produce more liquid when salted. If the cabbage has wilted, you may need to add the brine.
- Raw pickled cabbage is very rich in vitamin C and was a major source of vitamin C during the winter months in medieval Europe.
- You can mix it with various vegetables if you want. Some people like to add apples or carrots.
- Organic cabbage is best, because the chemicals in conventional cabbage can inhibit the growth of natural microorganisms that trigger fermentation.
- To enjoy Hungarian or Bácskai (Vojvodina) pickled cabbage, add cumin seeds, whole black peppercorns, and bay leaf.
Warning
- If mold grows on the surface of the pickles, don't worry. Just throw it away. You can scoop it up or just throw it away.
- If the fungus appears to have spread to the inside of the fermented cabbage, you may need to remove it and make a new pickle. This means that the sauerkraut was exposed to too much air during the fermentation process, and that inappropriate bacteria managed to get into the fermenting vessel.
