Crisp and Tangy German-Style Cabbage Kimchi (Sauerkraut)
Homemade Authentic German Cabbage Kimchi, Sauerkraut Recipe
Sauerkraut, meaning ‘sour cabbage’ in German, is a traditional fermented food beloved across Europe. Popularized from the 16th to 18th centuries, sauerkraut boasts excellent storability, lasting up to a year when kept properly. Its rich vitamin C content made it a vital food for sailors on long voyages during the Age of Discovery, helping to prevent scurvy. Characterized by its refreshing, sour taste, sauerkraut’s pungent flavor cuts through the richness of sausages and meat dishes, making it an essential fermented side for German home cooking. Today, let’s learn how to make authentic German cabbage kimchi, sauerkraut, right in your own kitchen using fresh cabbage.
Basic Ingredients- 1/2 head of fresh cabbage (medium size)
- 2g coarse salt (approx. 1/4 tsp)
Cooking Instructions
Step 1
First, prepare half a head of fresh cabbage. Remove any dirty or damaged outer leaves.
Step 2
Slice the prepared cabbage into strips about 0.5 cm thick. If the cabbage halves are too long, you can cut them in half again for easier handling. Slicing too thinly can result in a mushy texture, while too thick may slow down fermentation, so aim for an appropriate thickness.
Step 3
Prepare 2g of coarse salt, which is essential for the fermentation process. Coarse sea salt or rock salt is preferred over fine table salt as it adds more minerality and avoids a bitter taste, enhancing the sauerkraut’s flavor.
Step 4
Place the sliced cabbage in a large bowl or container. Sprinkle the prepared coarse salt over the cabbage, layering the cabbage and salt as you go. This ensures the salt is evenly distributed.
Step 5
Put on clean plastic gloves and gently knead the cabbage with the salt. Instead of vigorously rubbing which can break down the fibers too much, the goal is to lightly massage it until the cabbage releases its natural juices. This process will create a small amount of liquid. Do not discard this liquid; transfer it along with the cabbage into a zip-top bag or container.
Step 6
For fermentation, it’s best to use a zip-top bag or a vacuum-sealed container rather than a glass jar, as these minimize air exposure. After adding the cabbage, pour in all the reserved cabbage juice. If using a zip-top bag, press out as much air as possible before securely sealing it.
Step 7
Place a heavy object, such as a clean stone, plate, or cutting board, on top of the sealed bag. This weight helps keep the cabbage submerged in its own brine, promoting anaerobic fermentation. If the cabbage doesn’t release enough liquid to cover itself, prepare a 2% salt brine (2g of salt per 100ml of water) and add it to the bag.
Step 8
Now, let the fermentation begin. Sauerkraut ferments best in a warm environment, so store it at room temperature, away from direct sunlight. The fermentation time varies with temperature; typically, it takes 1-3 days in summer and 3-6 days in winter. A sign of fermentation is when the cabbage color changes from a vibrant green to a lighter yellow or pale brown.
Step 9
As fermentation progresses, the brine will become cloudy white, and you’ll see small bubbles appearing on the surface. These bubbles indicate that beneficial bacteria are actively working and aiding the fermentation process. Taste a small amount; it should have a pleasant, tangy sourness.
Step 10
You should also see the fresh liquid from the cabbage present. This brine contributes to the sauerkraut’s flavor and is delicious to consume along with the cabbage.
Step 11
The finished sauerkraut can be eaten immediately, or for a deeper flavor, it can be aged further in the refrigerator. Keep it in the zip-top bag or transfer it to a sterilized glass jar. It’s crucial to minimize air contact. Covering the top with plastic wrap before sealing the lid will help maintain freshness.
Step 12
Your delicious German cabbage kimchi, sauerkraut, is now complete! The flavor and aroma will only improve with time, so we highly recommend trying this recipe at home. It’s sure to elevate your meals!
