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Cabbage Pickle

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Cabbage Pickle Recipe Preparation Steps

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How to quickly prepare Cabbage Pickle in simple steps. Mouth watering Cabbage Pickle Cooking process by Kandrafoods.

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Cabbage Pickle Recipe Preparation Steps

history

Story/History Of Recipe

  • The term "sauerkraut" is of German origin, with "sauer" meaning sour and "kraut" meaning cabbage. It became a staple in German cuisine and is often associated with Eastern European countries as well.
  • European immigrants brought sauerkraut to the Americas in the 18th and 19th centuries. It became particularly popular among German and Eastern European communities in the United States.
  • Sauerkraut gained further popularity during World War II when it was used as a ration for American soldiers. After the war, it continued to be a popular canned food item.

Recipe Ingredients, & Preparation Steps

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Ingredients

To make a basic cabbage pickle or sauerkraut recipe, you will need just a few simple ingredients:
  • Cabbage: The star of the show! You'll need one or more heads of cabbage, depending on how much sauerkraut you want to make. Green cabbage is the most common choice, but you can also use red cabbage or a combination for added color and flavor.
  • Salt: Kosher salt or sea salt is typically used for cabbage pickle recipes. Avoid iodized table salt, as it can negatively impact the fermentation process.
        Optional Ingredients for Flavor Variations:
  • Carrots: Adding grated or thinly sliced carrots can add sweetness and color to your sauerkraut.
  • Spices: You can experiment with spices like caraway seeds, juniper berries, mustard seeds, or black peppercorns to enhance the flavor of your sauerkraut.
  • Garlic: Minced garlic cloves can impart a lovely savory note to your pickle.
  • Onions: Sliced onions can add a mild, sweet flavor to your sauerkraut.

Preparation Steps

Please note that the exact quantities of ingredients can vary depending  on the batch size and your personal taste preferences. Here's a basic  step-by-step guide to making cabbage pickle (sauerkraut):
  • Prepare the Cabbage: Remove any outer leaves that are damaged or wilted. Slice the cabbage thinly or shred it using a knife, mandoline, or a food processor. You can also chop it into bite-sized pieces.
  • Add Salt: In a large mixing bowl, combine the sliced cabbage and salt. The amount of salt typically used is around 2-3% of the weight of the cabbage. Massage the cabbage and salt together thoroughly for several minutes until it starts to release its juices.
  • Pack in a Fermentation Container: Transfer the cabbage mixture into a clean fermentation container, such as a glass jar or a ceramic crock. Press down firmly to pack the cabbage tightly, allowing the liquid (brine) to cover the cabbage.
  • Weight it Down: Place a weight (a smaller jar filled with water or a purpose-made fermentation weight) on top of the cabbage to keep it submerged under the brine.
  • Cover: Cover the container with a lid or a clean cloth secured with a rubber band or string to keep out dust and contaminants while allowing gases to escape during fermentation.
  • Fermentation: Store the container at room temperature (ideally between 60-70°F or 15-21°C) for about 1-2 weeks or longer, depending on your desired level of fermentation. Taste it periodically to check the flavor.
  • Refrigerate: Once it reaches your desired level of tanginess, transfer the sauerkraut to the refrigerator to slow down the fermentation process. It can be stored in the fridge for several months.
Remember that the key to successful cabbage pickle (sauerkraut) is to keep the cabbage submerged in the brine throughout the fermentation process to prevent spoilage.
WeightN/A
KG

0.20, 0.50, 0.75, 1

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