Home-Made Sauerkraut

Homemade Sauerkraut

White cabbage is bred from wild cabbage. Cabbage is grown as a leafy vegetable for its leaves, which form a characteristic head. From a historical perspective, cabbage is a plant that grew as far back as prehistoric times in the Mediterranean, in the form of a low shrub. Due to its excellent taste, simple preparation and storability, it very quickly became an important food component. Cabbage was preserved in a dark room, stored only in salt and caraway seeds, and left to ferment. Whole cabbage heads can be stored for a long time. Regular consumption of cabbage provided and continues to provide the human body with a large dose of vitamins and minerals. Cabbage has been cultivated over time and today it is possible to choose from a large number of varieties according to their use or color.

If you already know that you will be pickling cabbage in autumn, choose late to semi-late varieties for cultivation that form firm heads with weak veining. Suitable varieties include, for example, Pourovo pozdní, Zeus, Afros. From these varieties, sauerkraut will be tasty and crispy. These varieties require different growing conditions than cabbage intended for consumption or storage. Cabbage intended for shredding and pickling thrives in deep, nutrient-rich soils in areas with sufficient rainfall. Cabbage is a variety very dependent on a regular supply of moisture. When fertilizing, we do not exceed nitrogen doses, as this would lead to incorrect fermentation.

Making Sauerkraut

We let the grown and harvested cabbage heads rest - wilt in a cool and dark place. We prepare a stoneware pot for pickling sauerkraut, a cabbage shredder, a container into which we will shred the cabbage, and against which the shredder will comfortably rest. This can be a wooden or metal tub or bucket. We also prepare a sharp knife and plenty of determination. We will cut the heads in half with a knife so they fit into the shredder.

Sauerkraut recipe:

To pickle 10 cabbage heads, we will need 200g of salt, 1 package of caraway seeds, 5 apples (preferably yellow pippin apples), and 10 onions. If you like, you can shred the onion or place it in the pot whole. Some people add horseradish, dill, garlic, mustard seeds, coriander. It depends on your taste.

Before shredding itself, we clean the cabbage heads, remove the first damaged leaves and cut off the protruding part of the root. We cut the heads in half. And we can start shredding. Place the shredder firmly on the tub. It will be hard work. Gradually, as the shredded cabbage accumulates, we salt it, add caraway seeds and mix it so that the ingredients are evenly distributed. Those from the old school put plastic bags on their feet and properly stomp the cabbage.

Next, we prepare a pot, which we rinse thoroughly with hot water and dry. According to regional customs, you can line the bottom of the pot with cabbage leaves, vine leaves, or some people use horseradish leaves. However, this is not a requirement. If you use leaves, choose only fresh pieces without rot or dirt. Into the prepared pot, we can gradually start packing the cabbage. It is necessary to really press the cabbage firmly into the pot so it releases juice and leaves as little air between it as possible. We layer the cabbage with onion and whole apples. Those who like it can add garlic cloves and sliced horseradish. When pressing the cabbage into the pot, we squeeze out water, which we gradually collect in a glass. Keep this collected water-juice ready, as you will need to pour it back when the cabbage ferments. Once we have the pot packed with cabbage, which we have layered with everything we like, we level it firmly in the pot. On top, we can place a sprig of dill for a more delicate flavor of the pickled cabbage. We weigh down the cabbage at the edge with a stone board, lid, or wooden one, so it doesn't swell during fermentation. If we have a larger gap from the edge of the pot, we can use, for example, a canning jar filled with water. After weighing down, thoroughly wipe the edges of the pot and place the lid on; if we don't have a lid, we can use a bowl. Pour water into the groove around the edge of the pot. We monitor the water level in the pot. If we no longer have drained water from the cabbage, we add boiled and cooled water with salt. We care for the cabbage like this for approximately 4-6 weeks. After this period, we can open the pot and taste the cabbage.

Vitamins

Fresh cabbage contains large amounts of vitamin C, vitamin E, beta-carotene, vitamin B6. A large amount of water makes it suitable for weight reduction diets. It also contains fiber for better digestion. Sauerkraut additionally contains lactic acid bacteria, and to a lesser extent vitamin K, B vitamins, minerals - potassium, magnesium, fluoride. It has health benefits for the human body - it supports blood and hormone formation. It activates intestinal function and helps eliminate toxic substances from the body. Thanks to its draining effect, it quickly removes waste substances from the body. It helps fight fatigue and increases the body's immunity. Sauerkraut helps lower blood pressure.

No kitchen can do without good white or red cabbage. Specialties can be found of course in Czech cuisine (pork, dumplings and cabbage, fillings for potato pancakes, with smoked meat, with filled dumplings, etc.), but also in Slovak, Hungarian, Russian, Scandinavian, Polish or Ukrainian cuisines. It is also a staple in German cuisine. However, it is not only part of European cuisine, but also Chinese, Vietnamese and many others.

Recipe for Beginners

Don't have space for a whole large pot of sauerkraut? Try shredding a head of cabbage at home, or half a head for starters, add grated horseradish, finely chopped chilli pepper, caraway seeds, fresh dill, salt and pour over a prepared brine made from vinegar, oil, sugar and water. The brine can easily be on the sweeter side. It perfectly complements the spicy taste of horseradish and chilli peppers. Place everything in a taller narrow bowl or smaller pot and weigh it down with a lid. Let it rest for at least half a day in a cool place. You'll see how much you'll enjoy the cabbage. With grilled meat or just in the evening with beer. The preparation is more than simple and you can grow all the ingredients yourself in your own garden.

Author: Hana Michalíková