Sauerkraut was traditionally prepared in the autumn and then fermented all winter long! People would consume it throughout the winter. The flavor would develop throughout the seasons, and springtime ‘kraut (after 6 months) would taste much different than it did after one month.
In its most basic form, sauerkraut is fermented cabbage with salt. This recipe calls for fennel bulb (not seeds, although we do add classic spices– caraway seeds and juniper berries) to provide a slightly sweet counterpoint to the sourness, and fresh ginger gives it a boost of fresh flavor.
In the autumn/winter in southern California, I find 5 weeks’ fermentation time at a room temperature of about 65°F/18°C is ideal. It may be different in your area. Experiment with different lengths to alter the flavor and texture of the dish.
- 5-6 lbs./2.5 kg red or green cabbage (about 2 medium heads)
- 3 Tablespoons/45 mL sea salt
- 2 medium to large fennel bulb
- 6" to 8" (15 to 20cm) fresh ginger
- 1 teaspoon/5 mL dried caraway seeds
- ½ teaspoon/3 mL dried juniper berries
- Clean vegetables to wash dirt off. Remove any dark green tough outer leaves from cabbage and compost or use for another purpose.
- Slice a cabbage head in half lengthwise, so that stem keeps each half together. Shred each half into ¼” ribbons using v-slicer, mandoline, or chef’s knife.
- As you shred, add to a large mixing bowl, and add ¼ of the salt (about 2 teaspoons). Let sit while shredding the next half. Brine will form as salt draws water from cabbage. Repeat until all cabbage has been shredded.
- Slice the fennel bulbs into the same size strips as cabbage (using a chef's knife or on mandoline) and add to bowl. Use the green stems as a handle while cutting or slicing. Discard or compost stems.
- Peel skin off ginger using a spoon, then slice/julienne (to create matchstick-sized pieces) and add to bowl.
- Add spices to bowl (optionally TOAST them; see next section). Mix thoroughly with tongs or clean hands.
- Squeeze the mixture with clean hands to break more cell walls and encourage more water to come out of vegetables.
- Add veg to a gallon-sized or larger glass jar or ceramic crock (food-grade plastic containers are also acceptable.) Make sure to get every last drop of brine that has formed in bowl!
- Pack down contents so that surface is even and flat.
- Heat a dry skillet to low heat (about 250°F/121°C).
- Add spices to skillet. Keep an eye on it, tossing spices occasionally. After reaching a golden brown color and toasty aroma, remove from heat.
- Pour toasted spices into a mortar and pestle and crush gently. Add to mixture (see above).
- Place a plastic lid (or ceramic plate) that fits inside container. Add a weight such as a glass bottle filled with water.
- There should be enough brine to completely cover the contents when weighed down.
- Cover container with a dish towel or tea towel to keep out flies and dust. Secure with a rubber band, twist ties or elastic strap. Stash it in a cool, dark place– a cellar, under the stairs, or under the sink in the kitchen.
- Check on it every few days. Mold may form on the surface. Remove weight and lid, and wash them with warm soapy water. Scoop out any surface mold, getting as much as you can. Don’t worry if you don’t get it all. Then stir the contents and re-pack the surface. Any residual mold will quickly be killed in the acidic environment of the brine. The contents are safe under the brine.
- Cabbage will start to ferment within a few days. It’s up to you how long you want to keep it fermenting. Fermentation time varies with the seasons and the climate.
- When taste and texture are to your liking, move to the refrigerator (aka "fermentation pause button"). Sauerkraut will last in the refrigerator several months.
Sauerkraut, like all fermented vegetables, should be enjoyed like a condiment. Eat a little before each meal, and eat it often!
Looking for something more traditional? Try our Slow Sauerkraut recipe.
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