You always remember your first 💚! For me, my first fermented love was sauerkraut. In fact, ten years ago this month, I experimented with my first batch of slow-fermented cabbage. It was a revelation! Salty, sour, crunchy, and delicious, I’ve been hooked on fermented foods ever since!
Since then, we’ve explored many other styles from all over the world.
Sauerkraut is nothing new, of course. Humans have been fermenting cabbage and other vegetables for around 5,000 years!
Here are some different ways to ferment cabbage, inspired by different regions of the world!
Classic German Sauerkraut
Well, almost classic. We like adding sour apple and ginger to give it a brightness!
Curtido (Latin American Sauerkraut)
This Salvadorean variation of fermented cabbage contains onion, carrot, and some fresh herbs. Add some chile peppers for a bit more kick, or leave them out to make it more kid-friendly.
Suan Cai (Chinese Sauerkraut)
Chinese sauerkraut dates back almost 5,000 years! Traditional varieties are made with Chinese (Napa) cabbage or mustard cabbage (gai choy).
We’re pretty sure we made this one up! Using dried fruit in the sauerkraut gives it a new dimension and makes it versatile to use in many dishes!
Garlic Dill Sauerkraut
Jewish sauerkraut? Another modern mashup, this gives you the best of both worlds– pickles and sauerkraut! I typically make these during late summer and early autumn, when both cucumbers and cabbage are fresh and in season.