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Old-fashioned Home-made Sauerkraut
Old-fashioned Home-made Sauerkraut is a traditional German recipe for a classic method of making traditional sauerkraut, pickled part-fermented cabbage. The full recipe is presented here and I hope you enjoy this classic German version of: Old-fashioned Home-made Sauerkraut.
prep time
30 minutes
cook time
40 days
Total Time:
40 days
Additional Time:
(+over-night marinating)
Makes:
16 jars
Rating: 
Tags : Vegetarian RecipesGermany Recipes
It's little known that, rather than Germany, sauerkraut actually originates in China. It's known that in 200 BCE the workers building the Great Wall of China ate cabbage preserved in rice wine as a supplement to their rice-based diet. However, it is likely that Ghengis Khan, during the 13th century was responsible for the introduction of sauerkraut into Europe. Ghengis Khan used sauerkraut as a supplemental food for his troops during the raids on Eastern Europe. The food quickly spread across Europe and to Germany where it became a traditional and very popular dish.
Sauerkraut depends on salt to draw out the juice from cabbage. This contains sugars that form the basis of the fermentation process which yields both the flavour and the preserving qualities.
Ingredients:
11.25kg cabbage
225g pickling salt
Method:
Remove the outer leaves and any poor-quality portions from mature heads of cabbage. Was thoroughly and drain then cut the cabbage into halves or quarters. Use a sharp knife, mandolin or shredded to slice the cabbage into thin shreds about 2mm thick. In a large container, thoroughly mix 2 tbsp salt with 1.35kg of the shredded cabbage. Allow the salted cabbage to stand for several minutes to wilt (this will allow packing of the cabbage without excessive breaking of the strands). Repeat the process until you have salted all the cabbage.
Pack the salted cabbage firmly and evenly into a large, clean, crock or jar (this should be filled no more than 10cm from the top). Using your hands, a wooden spoon or a potato masher press down firmly on the cabbage until the juice extracted by the salt comes to the surface. Cover the cabbage with a clean white cloth (such as muslin) then tuck the edges down against the inside of the container. Cover with a plate that just fits inside the container (so that the cabbage is not exposed to the air) then place a weight on top so that the brine comes up to the base of the plate (but does not cover it). A good trick is to use a glass jar filled with water.
A more modern way of covering the cabbage is to use a large plastic bag filled with water. Place this on top of the fermenting cabbage so that the water-filled bag seals the surface preventing any air from getting in. Set aside at room temperature (about 22°C) for between 5 and 6 weeks, or until fermentation is complete (the mixture will stop bubbling).
The fermented sauerkraut can be packed into jars and covered with juices so that you have a 1cm headspace. Adjust the jar lids and place in the refrigerator (it will keep for up to two months). Alternatively, for longer storage you can process the cans in a boiling water bath.
Pack 500g jars, as above then seal the lids well and place in a boiling water bath. Process for 10 minutes then allow to cool before storing.
