Preserve
Sauerkraut
PreserveOrigin: Germany
Salt-fermented shredded cabbage, tangy and crisp, used as a side, sandwich topping, or braising base.
Prep
30 min
Cook
—
Total time
30 min
Portions
12
Total weight
1020 g
Per portion
85 g
Ingredients
Method
Shred and salt
- Remove outer leaves and core; finely shred the cabbage.
- Toss with the salt and massage until liquid pools.
Pack and ferment
- Pack tightly into a clean jar, submerging the cabbage under its brine.
- Weight the surface and ferment at cool room temperature until pleasantly sour (about 1–3 weeks).
Store
- Refrigerate to slow fermentation when the flavour is right.
Serving
Serve cold with sausages, or braise with pork and juniper until soft.
Storage
Keep submerged in brine in the fridge for months; skim any surface scum if fermenting at room temperature.