Sauerkraut
Sauerkraut has been a staple of German cuisine for centuries, prized historically both for its flavour and for its ability to preserve cabbage through winter.
Finely shredded cabbage fermented in its own juices until tangy and slightly sour — a foundational German side dish, traditionally served with sausages.
Ingredients
Method
Massage salt into the shredded cabbage until it releases its own liquid, about 10 minutes.
Pack tightly into a jar with caraway seeds, pressing down so the cabbage stays fully submerged in its liquid.
Weigh down and cover loosely, leaving at room temperature to ferment for 1-4 weeks, tasting periodically.
Once it reaches the desired tang, transfer to the fridge to slow fermentation.
Keeping the cabbage fully submerged under its own liquid is essential to prevent mould during fermentation.
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