Sauerkraut by Dad

A simple, homemade sauerkraut with a traditional twist

preptime20 min
cooktime--
servingsvaries
Ingredients

Ingredients:

  • 1 large head of cabbage, coarsely chopped

  • 1 liter water

  • 50g coarse salt (5% salinity)

  • 1 small Turkish hot pepper, sliced (optional, for a spicy kick)

  • 1 slice of rye bread or whole-grain bread (for fermentation)

Preparation

Preparation:

  1. Place the chopped cabbage in a large, sterilized glass jar. Adjust the cabbage pieces to your preferred size

  2. Dissolve the coarse salt in water to create a 5% salinity brine (50 grams of salt per liter of water)

  3. Pour the brine over the cabbage, ensuring it is fully submerged. Add the Turkish hot pepper if a spicier flavor is desired

  4. Place the slice of bread on top of the cabbage to promote natural fermentation

  5. Keep extra brine on hand to top up the jar as the liquid level decreases during fermentation

  6. Store the jar in a cool, dark place, ideally between 18-22°C (65-72°F), and turn it upside down once a week to redistribute the brine

  7. Allow the sauerkraut to ferment for a minimum of two weeks. For a cleaner result, place the bread in a cheesecloth to prevent it from disintegrating in the jar

  8. Once fermentation reaches your desired tanginess, remove the bread and transfer the sauerkraut to the fridge to slow down further fermentation

Notes

Notes:

  • The flavor intensifies with time, so for a bolder taste, consider fermenting for up to four weeks

  • Regularly check the liquid level; cabbage must remain submerged to prevent mold growth. Add more brine as needed

  • Turning the jar weekly helps ensure even fermentation and flavor distribution

  • For a milder taste, ferment at a slightly lower temperature and taste after the second week to find your preferred level of acidity

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