Polish Sauerkraut
From elgourmand2 8 years ago
- 1 Hr. + 3 Days to make
- Serves 2 - 4
Got this from Teresa at The Healthy Chef. Nice recipe, great kraut. I posted a Sauerkraut recipe up here a while back. I’ve made that kraut a few times and it was good kraut. However, the recipe seemed overly complicated. Read more I vaguely recall helping my grandpa Jimmy make Sauerkraut when I was 14, or so. He used a 5 gal (20 ltr) crock but it wasn’t all that big a deal. He used cabbage, salt and a couple other things. He didn’t measure anything; just eyeballed it and in it went. So, I went looking. When I ran across this recipe, I said, that’s grandpa’s Sauerkraut. Tried it and, sure enough, it’s the real deal. A quart (liter), or two, is about right for most folks and you don’t need any special gear. The main ingredients of sauerkraut are cabbage and salt. To every 1 kg (2lbs) of cabbage use 15 g (1 tablespoon) of salt. Easy. See less
Ingredients
- • 1 kg cabbage – 1 large cabbage. shopping list
- • 1 Tbs. Celtic sea salt or Himalayan crystal salt. shopping list
- • 3 bay leaves. shopping list
- • 4 black peppercorns. shopping list
How to make it
- 1. Wash the cabbage and remove the outer leaves.
- 2. Core the cabbage.
- 3. Grate or slice the cabbage finely.
- 4. Weigh the cabbage and weigh out the correct amount of salt.
- 5. Put the cabbage and salt in a large glass or ceramic mixing bowl.
- 6. As you massage it the cabbage will start to soften and release water See Photo. This will take about 15 minutes. There should be about 5 cm of juices on top of the cabbage. If this does not happen make up a salt water mixture of 15 g (1 Tbs.) of sea salt to 1 liter (1 qt.) of water and add a little of it to the bowl, only if necessary.
- 7. Add the bay leaves and peppercorns.
- 8. Pack the cabbage tightly into a sterilized jar, pressing down into the jar as you pack it with cabbage.
- 9. Loosely screw on the lid and place the sauerkraut in a dark spot at room temperature for a least 1 week. Check daily and make sure all the kraut is covered in brine.
- 10. Tighten lid, refrigerate then enjoy. See Photo
People Who Like This Dish 2
- njspanteach Green Brook, NJ
- Sterling5 Nowhere, Us
- elgourmand2 APia, Samoa
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