Bavarian Sauerkraut is a traditional German dish that features fermented cabbage, known as sauerkraut. The term “Bavarian” refers to the region of Bavaria in Germany, known for its rich culinary traditions. Sauerkraut itself is made by fermenting finely shredded cabbage with lactic acid bacteria. This fermentation process gives sauerkraut its distinctive tangy flavor and also helps preserve the cabbage.
Here’s a simple recipe for making Bavarian Sauerkraut:
Ingredients:
- 1 large head of green cabbage (about 2-3 pounds)
- 1 tablespoon salt (non-iodized)
- Juniper berries (optional)
- Caraway seeds (optional)
- Apples, peeled and chopped (optional, for sweetness)
Instructions:
- Remove the outer leaves of the cabbage and discard them. Cut the cabbage into quarters and remove the core.
- Shred the cabbage finely using a knife or a cabbage shredder.
- Place the shredded cabbage in a large mixing bowl and sprinkle the salt over it.
- Massage the salt into the cabbage for about 5-10 minutes. This helps to release the cabbage’s natural juices.
- If using, mix in juniper berries, caraway seeds, and chopped apples for added flavor.
- Pack the cabbage mixture tightly into a clean, sterilized fermentation container or jar, pressing it down as you go to eliminate air bubbles.
- Ensure that the cabbage is submerged in its own juices. If not, you can add a bit of water to cover it.
- Place a clean weight or a cabbage leaf on top of the cabbage to keep it submerged.
- Cover the container or jar loosely to allow gases to escape during fermentation.
- Store the container at room temperature for about 2-4 weeks, depending on your desired level of fermentation.
- Check the sauerkraut periodically, and once it reaches your preferred level of tanginess, transfer it to the refrigerator to slow down the fermentation process.
Bavarian Sauerkraut is often served as a side dish with various meats, particularly sausages and pork dishes. It adds a unique and tangy flavor to the meal.
