There are 2 main techniques for this – to ferment, or to pickle. For something scattered on a sandwich, I prefer the pickled. As a starting point for my Oma’s Latvian sauerkraut, the fermented is better.
Pickled Kraut
This is divine on a sandwich, or as a side dish with barbecued meats. I like the sweetness.
Time
About an hour to bring it together.
Ingredients
1 head of cabbage, shredded or sliced thinly
2 cups apple cider vinegar
2 cups water
4 TB sugar
2 ts sea salt
2 TB caraway seeds
1 TB peppercorns
Equipment
Mason jars
Method
1 – Heat the vinegar, water, sugar, salt, caraway seeds and peppercorns
2 – After boiling for 2 minutes, add the shredded cabbage (and extras if desired). Bring back to the boil and boil for 2-3 minutes.
3* – Pack tightly into sterilised jars, adding the liquid as needed to cover the cabbage. Screw the lids on to the ‘finger tight’ stage.
4 – Leave for at least 4 weeks, but will keep for months
*or skip the jars – allow the kraut to cool and eat it!
Pickled Kraut (Quick, easy and cheaty!!)
Time
Not much more than the time it takes to sterilise the jars and boil some water!
Ingredients
1 head of cabbage, shredded or sliced thinly
1-2 ts sugar per jar
1 ts kosher salt per jar
1 TB white vinegar per jar
Additional flavours if wanted eg caraway seeds
Boiling water
Equipment
Mason jars – 900ml – 1L (adjust quantities if using different sized jars)
Method
1 – Pack the cabbage tightly into the cleaned jars
2 – Add the sugar, salt and vinegar to each jar
3 – Top up each jar with boiling water (to just over 1cm empty at the top). Use glass weights or outer cabbage leaves to hold the cabbage down.
4 – Leave in a dark place for 1-2 weeks
5 – Process in a water bath for 20-25 minutes. It will keep for months after this (can remove the jar’s outer rings at this stage).
Fermented Kraut
This is the fermented sauerkraut, which I use as a base for my Latvian-styled sauerkraut. Keep in a dark cupboard while it ferments.
Time
About an hour to bring it together, leave to ferment for 3+ months.
Ingredients
1 head of cabbage, shredded or sliced thinly
Salt
Additional flavours if wanted : shredded carrot, beet, garlic, caraway seeds…
Equipment
Mason jars with ‘burping’ lids
Method
1 – Generously sprinkle salt over the cabbage. Massage well to encourage the liquid to release, about 10 minutes.
2 – Pack tightly into sterilised jars, adding the liquid as needed to cover the cabbage. Use the ‘burping’ lids or ziplock bags filled with water to ensure the cabbage stays under the liquid level.
3 – Leave for at least 4 weeks, but will keep for months.