Making Fresh Sauerkraut - Cabbage - The Food of the Gods!

Stolen Comments:


Lemmy Pop
5 years ago
You don't really need to chop cabbage head to make sauerkraut. The way we make it in Serbia: we core the cabbage head like an apple, and fill the hole with salt. We then put cabbages in a barrel (salt side up so it doesn't spill), and fill the barrel with water. Occasional stirring is required in the beginning of the fermentation, so that salt doesn't settle in the bottom. This way leaves stay firmer and crispier than in German style sauerkraut. Chop it, put some oil and paprika on it, and it's a wonderful side dish with roasted meats, for example.


Ken Jett
5 years ago
I helped grandma make hundreds of gallons of sauerkraut over the years. She had several 20 gal. crocks and we pickled everything I think. we made just as shown in layers ramping till juice came up then adding more. We did one extra added bonus though Hungarian wax bananna peppers just a few to each layer have it a touch of heat a little kick that really made difference in the flavor.

Kao Vamp
5 years ago (edited)
I'm Polish and my family always added cumin to sauerkraut in quite liberal quantities.

Anal0Avenger
3 years ago (edited)
5:08 I have used seasalt and iodized table salt, both have worked fine. I also put some chilis and red onion for taste and color.


Torvi Ironside
6 years ago
Being a "Kraut", born and raised and having grown up with Sauerkraut, needless to say that I LOVE this stuff! My grandpa used to put Kümmel (caraway seeds?) inside. I assume to aid digestion? My mother prepared it in rendered Speck (Bacon?) and served it with the cracklings mixed in, Bratwurst and mashed potatoes...


Vladimir A
5 years ago (edited)
Add some apples to cabbage while souring it. But use sour (sweet varieties not very usable for this) cultivars, in russia we often use Antonovka (one of better varieties of apple for this) or kinda of that. This sauerkraut may taste better and gonna have much more vitamins in it.
To do it just add one good midsized apple per two pound of cabbage.
Wash apple, clean it (peel skin off if you like). Slice to pieces about quart inch thick. Add apple slices between layers of cabbage after you mashed cabbage and waited 3-4 days (as you say to do after mashing). (sorry i don't remember exactly)
P.s. try to poke cabbage to the bottom with stick every day. This can make your sauerkraud less bitter.


Mike Benko
6 years ago
I have central European roots, where Sauerkraut is a staple with countless dishes. My grandmother and mother always used to prepare and store large amounts of it. I have grown up loving it. But over the years I have learned that not all Sauerkraut is created equal. A good one can be a light dish on its own, mixed with a bit of sunflower oil and eaten with bread. But much of the commercially available stuff, is simply bad, as they take the "Sauer" in the Sauerkraut too seriously and end up with extremely acidic and sour products (this is because they extremely often add catalysts to the product, instead of allowing a natural fermentation).

My grandmother also used to add things like Dill, Coriander, Black Pepper (whole), and Laurel leaves. These often substantially improve the taste of the Sauerkraut, without really altering its properties.

~~~~~~~~~~~~~~~~~~~~~~~~~~~

There are TONS of variations and varieties on Fermented Cabbage recipes.