Tangy Brine For Sauerkraut Recipe To Preserve

Making your own fermented red cabbage, known as sauerkraut, is not only simple but also a delightful way to enjoy a tangy, crispy treat. This homemade version is packed with flavor and nutrition, making it a perfect addition to meals or as a snack on its own. Let’s dive into how to create this flavorful dish!

Image of Sauerkraut

Here’s a visual look at what your finished sauerkraut can resemble.

Ingredients

To get started, you’ll need the following ingredients:

1 medium to large head of red cabbage (about 3-4 pounds)
1 tablespoon sea salt
Optional: spices such as caraway seeds, juniper berries, or crushed red pepper for added flavor

Instructions

Follow these steps to craft your homemade sauerkraut:

Start by removing any wilted or damaged outer leaves from the cabbage. Rinse it under cold water to clean it.
Cut the cabbage into quarters and remove the core. Slice the cabbage thinly crosswise to create ribbons.
In a large mixing bowl, combine the shredded cabbage and the sea salt. Use your hands to massage the salt into the cabbage for about 5-10 minutes. The salt will draw out moisture, and the cabbage will become softer.
If you’re adding any spices, mix them in at this point to incorporate the additional flavors.
Once the liquid begins to release, pack the cabbage tightly into a clean, wide-mouth jar or a fermentation crock. Make sure to push the cabbage down so that the liquid rises above it. You can use a weight or a clean rock to keep the cabbage submerged if needed.
Cover the jar with a cloth or a lid loosely to allow gases to escape while preventing contaminants from entering. Place it in a cool, dark area.
Ferment the cabbage for at least 1 week. Check it periodically to ensure it stays submerged in the liquid. Taste it after about 7 days and continue fermenting until it reaches your preferred level of tanginess.
Once fermented, seal the jar tightly and refrigerate it. Your homemade sauerkraut can last for several months in the fridge, and it just keeps getting better with time!

Enjoy your delicious and tangy homemade sauerkraut as a side dish, on sandwiches, or even right out of the jar! It’s a fantastic way to incorporate probiotics into your diet and enjoy the rich flavors of fermented foods.