Fermentos
Sauerkraut: Europe's Simplest Fermentation
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Origin: Central Europe · Yield: 1 kg · Fermentation time: 1-4 weeks · Difficulty: Easy
Sauerkraut is cabbage fermented with only salt, no other cultures added: the lactic acid bacteria already living on the cabbage leaves do all the work. It is one of the simplest and oldest ferments in Europe.
Ingredients
- 1 kg white cabbage, finely shredded
- 20 g salt (2% of cabbage weight)
- Optional: caraway or dill seeds
Preparation
- Mix the cabbage with the salt and massage until it releases plenty of liquid.
- Pack tightly into a jar, ensuring the liquid covers all the cabbage.
- Place a weight on top to keep it submerged and cover without sealing hermetically.
- Allow to ferment at room temperature for 1 to 4 weeks depending on desired taste, testing periodically.
- Once ready, refrigerate to slow down fermentation.
Functional note: Sauerkraut is traditionally associated with providing live lactic acid bacteria and with the natural preservation of seasonal vegetables. This information is educational and does not substitute the advice of a healthcare professional.
Learn more on our Fermentation page.