How to Prepare German Sauerkraut

Sauerkraut is a popular side dish in many world cuisines.

Sauerkraut is green cabbage that has been sliced very finely and then fermented in a lactic acid bacteria, similar to pickling. Sauerkraut, which means "sour cabbage" in German, actually dates back to China before the Common Era. The dish is often served as an accompaniment to meat, and is rich in vitamins and minerals. Although you can purchase sauerkraut premade at many grocery stores and specialty stores, you can also ferment it at home in your own kitchen.

Things You'll Need

• 5 pounds cabbage
• 3 tablespoons salt
• Knife or grater
• Crock pot (slow cooker)
• Plate
• Weight
• Cloth

Instructions

1. Cut 5 pounds of cabbage very finely with a sharp knife or grater.

2. Place the cabbage in a large bowl and sprinkle it with salt each time you add more to the bowl. It's important not to forget this salting step because the salt draws out the water from the cabbage, which helps it pickle and prevents it from rotting. You will use approximately 3 tablespoons of salt for 5 pounds of cabbage.

3. Place the cabbage in a large slow cooker and press down on it firmly to remove more of its water.

4. Put a heavy plate on top of the cabbage inside the slow cooker, then add a weight to the plate. A clean pie weight or a water-filled glass jar will work well.

5. Cover the slow cooker with a cloth.

6. Press down on the weight and plate every few hours. You will notice that the brine coming out of the cabbage will slowly rise. After about 24 hours the brine should rise above the cabbage itself.

7. Place the slow cooker in a corner of your kitchen or in a cool basement room or pantry where it won't be disturbed.

8. Check the cabbage every day. If you notice any mold forming on the surface, remove it with a soup skimmer. It won't harm the cabbage, which will be protected by the brine.

9. Taste the kraut after five days. It could take longer to taste like sauerkraut if the room in which you are storing the slow cooker is particularly cool.

10. Pack the sauerkraut into jars and place them in the refrigerator, where you can store the kraut for several weeks.

Tips & Warnings

• During the preserving process, if you notice that the brine ever dips below the surface of the kraut, just add salted water to the slow cooker until the liquid goes above the surface of the kraut.

References

• German Food Guide: Sauerkraut
• Wild Fermentation: Making Sauerkraut is Easy!