How to Make Sauerkraut with Fresh Cabbage: A Step-by-Step Guide by RoboUP
Kira X. - 2024/08/29
Index
The Hacks of Sauerkraut and What You Should Prepare
Follow Our Steps and Do It Tonight
Guess what? We've just got some cabbages from the local community in support for RoboUP's clean-up initiative. These homegrown greens are not just fresh, but perfectly green and crispy, which is absolutely great for making sauerkraut.
With just a few steps, you can turn these fresh cabbages into a flavorful, nutritious side dish which can be added to a variety of meals. If you've ever wanted to try making sauerkraut at home, you're in the right place! This blog will guide you through the simple steps to create your own homemade sauerkraut.
The Hacks of Sauerkraut and What You Should Prepare
Sauerkraut, which means 'sour cabbage' in German, is a beloved traditional dish in Germany. It's known for its tangy flavor, satisfying crunch, and health benefits, thanks to the natural fermentation process that creates probiotics (beneficial bacteria that support digestive health).
Traditionally, sauerkraut is served as a side dish or condiment with sausages, meats, and sandwiches. Its tart flavor complements a variety of food, adding a refreshing contrast. Beyond Germany, sauerkraut has made its way into many other cuisines around the world, particularly in Eastern Europe and the United States, where it's often enjoyed on hot dogs or as part of a Reuben sandwich.
Things You Should Prepare
* Cabbages and salt
* Cutting board
* Chef's knife
* Mixing bowl
* 2-quart wide-mouth canning jar (or 2-quart mason jars)
* Smaller jelly jar that fits inside the larger mason jar
* Clean stones, marbles, or other weights for weighing the jelly jar down
* Cloth for covering the jar
* Rubber band for securing the cloth
Follow Our Steps and Do It Tonight
1. Clean everything. When fermenting, start with a clean environment and wash your hands and jars to get them clean.
2. Combine cabbages and salt. Cut the cabbages into quarters, put in bowl, sprinkle with salt, and rub together.
3. Pack cabbages into the jar. Press down on the cabbages in the jar and pour the liquid. Put the smaller jar into the mason jar and weigh the cabbages down with stones or marbles. Cover the jar with a cloth and secure it with a rubber band.
4. Press cabbages every few hours. Press with the jelly jar. The cabbages will become soft and the liquid will rise over them. Add extra liquid if needed.
5. Ferment cabbages for 3 to 10 days. Keep the sauerkraut away from direct sunlight and at a cool temperature (65°F to 75°F). Taste it after 3 days. When it tastes good, take off the weight, screw on the cap, and put it into the fridge. You can also allow it to continue fermenting for 10 days or more.
6. Store sauerkraut for several months. Sauerkraut keeps for at least 2 months in the fridge as long as it tastes and smells good. You can transfer it to a smaller container for longer storage.
These local greens gave us inspiration on what other vegetables to grow next in the RoboUP Garden. With Parsley already making its debut and cabbages being shared with us, thoughts turn to what will come next for our RoboUP Garden. The possibilities are endless, and our garden promises even more in the seasons to come.
RoboUP, life is lived in the garden.
References
1. RHS | How to grow Cabbages: https://www.rhs.org.uk/vegetables/cabbages/grow-your-own
2. Love Your Garden | Growing Cabbage: https://www.lovethegarden.com/au-en/growing-guide/how-grow-care-cabbage
3. The Kitchn | How To Make Sauerkraut: https://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124
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