The sauerkraut recipe has numerous variations and methods. But the principles of preparation are the same – chop the cabbage, add salt (you can also add, for example, carrots), put it tightly in a container, and leave to ferment for several days. If you make sauerkraut even once, this food will remain your favorite forever.
There are the best ways how to make homemade sauerkraut. Homemade sauerkraut is crunchy and delicious. It is the perfect addition for sausages or layering into a big sandwich.
Today I’m showing you how to make sauerkraut with different adding. Classic spices for sauerkraut are cumin, juniper berries, bay leaves, dill, and celery seeds.
But you can use all you like! Experiment with your favorite spices in the spice cabinet. You can add whole black peppercorns, fennel seeds, turmeric, paprika, coriander, and many-many others.
Sauerkraut with Carrot
Sauerkraut recipe with carrot you can make in a mason jar, or crock on even in an oak barrel. It is often one of the first fermentation projects for curious DIY-ers. It’s easy to make without special equipment, and the results are delicious.
For the sauerkraut with carrot, you need cabbage, carrot, salt, bay leaves. Combine shredded cabbage with grated carrots, add some salt and pack it into a container. It can be a crock or an oak barrel if you have one and want to make a lot of sauerkraut. If you want to make small batches, you can use a mason jar.
The cabbage and carrot release liquid, creating their own brining solution. The cabbage slowly ferments for several days into the crunchy, sour condiment. It calls lacto-fermentation. There are beneficial lacto bacterias on the surface of the cabbage and when submerged in a brine, the bacteria begin to convert sugars into lactic acid.
Sauerkraut Recipe with Cumin
For the sauerkraut with cumin, you need coarsely chopped a large green cabbage, 1 tbsp whole cumin seeds, 2 tbsp salt.
Combine all ingredients in a large bowl and massage the salt and spices into the cabbage for about 2 minutes.
Next moving the cabbage into a clean crock or jar, and packing it in very, very tightly.
Leave the cabbage at room temperature for about 3-5 days. Then place sauerkraut into a refrigerator. The raw sauerkraut can be kept there for several months.
Sauerkraut Recipe in an Oak Barrel
This is a sauerkraut recipe with carrots that is popular in Eastern Europe. This is the number of products per 15-liter barrel.
- 10 kg Cabbage
- 1 kg Carrot
- 200 g Salt
- 50 g Sugar
- Black pepper and bay leaves
Finely sliced cabbage
Peel and grate carrots
Mix cabbage and carrots with salt and sugar.
layered with black pepper and bay leaves. Tamp tightly in a barrel. Press down and left to ferment.
From time to time, pierce the cabbage with a long stick to release the gases that accumulate during fermentation.
You can try sauerkraut in 3 days.