Gastronomixs

Sauerkraut

Sauerkraut is an example of fermentation without oxygen. Sliced white cabbage is put in a bucket with salt and weighted down. The weight ensures that the cabbage remains submerged in the liquid that is drawn out by the salt and does not come into contact with the air. A lid with a fermentation lock is then placed on the bucket. This allows the fermentation gases to escape but not allow oxygen to enter. Oxygen will cause the sauerkraut to rot instead of ferment.

Makes 1kg.

Sauerkraut

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Ingredients

1

kg

white cabbage

22.5

g

salt

5

g

coriander seeds

5

g

caraway seeds 

4

g

juniper berries

1

 

bay leaf

Preparation method

  • Clean the cabbage by removing any damaged leaves.
  • Finely slice the cabbage with a mandolin or food slicer.
  • Mix the cabbage with the salt and bruise until it becomes translucent and releases liquid.
  • Rest for a few minutes and repeat the process.
  • Mix the cabbage with the remaining ingredients and place everything in a fermentation pot, preserving jar, or bucket.
  • Place a weight on the cabbage in the pot/bucket. The weight ensures that the cabbage remains submerged in the liquid and does not come into contact with air.
  • Place a lid with a fermentation lock on the pot/bucket. This will allow the fermentation gases to escape but not allow oxygen to enter. Oxygen will cause the sauerkraut to rot instead of ferment.
  • Ferment at room temperature for two to three weeks.
  • Store the sauerkraut in the refrigerator to stop the fermentation process.

Serving suggestions

  • After bruising the cabbage, you can also pull vacuum all the ingredients together for them to ferment without air. Just ensure that the gas from the fermentation process doesn't break the vacuum sealer bag.
  • As a vegetable side dish in a composition with pork, game, or poultry.
  • Use as a vegetable for a vegetable and potato mash.
  • As a basis for a sauce.
  • You can use the preserving liquid to make a contemporary beurre blanc.
  • As a component on a sandwich.

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