Bavarian sauerkraut is a traditional German dish that involves fermenting finely shredded cabbage with salt. The result is a tangy and flavorful side dish that pairs well with various meats, particularly sausages and pork. Here’s a simple recipe for making Bavarian sauerkraut:
Ingredients:
- 1 large head of cabbage (about 3-4 pounds)
- 1-2 tablespoons caraway seeds (optional, for flavor)
- 2 tablespoons kosher salt
- Juniper berries (optional, for additional flavor)
- Sterilized glass jars or a fermentation crock
Instructions:
- Remove the outer leaves of the cabbage and set them aside.
- Cut the cabbage into quarters and remove the core. Shred the cabbage finely using a knife or a mandoline.
- In a large bowl, combine the shredded cabbage, caraway seeds (if using), and kosher salt.
- Massage the cabbage mixture with your hands for about 10 minutes. The salt will draw out moisture from the cabbage, creating a brine.
- Pack the shredded cabbage tightly into the sterilized glass jars or a fermentation crock, pressing it down to eliminate air bubbles.
- Pour any remaining brine over the cabbage, ensuring that the cabbage is completely submerged.
- Place the reserved cabbage leaves on top to create a barrier between the sauerkraut and the air. This helps to keep the sauerkraut submerged.
- Cover the jars or crock with a lid or a cloth secured with a rubber band. This allows gases to escape during fermentation.
- Place the jars or crock in a cool, dark place to ferment. Fermentation time can vary, but it typically takes about 2-4 weeks. Check the sauerkraut periodically to ensure it stays submerged and taste it to determine the level of tanginess you prefer.
- Once the sauerkraut reaches your desired level of fermentation, transfer it to the refrigerator to slow down the fermentation process.
Bavarian sauerkraut can be served as a side dish or used in various recipes. It’s a delicious and probiotic-rich accompaniment to many German dishes.
