What is Sauerkraut?
Sauerkraut is a fermented cabbage dish which is often closely associated with Germany, Alsace, and the Netherlands, although China and Korea also make their own versions. When made well, sauerkraut has a characteristically tangy, zesty flavor which some consumers find quite enjoyable. It is often used as a garnish, especially with meats like sausage, and it can also be added to salads, sandwiches, and other foods. Most markets carry sauerkraut, and it can also be made at home relatively easily.
There are only two ingredients in traditional sauerkraut: shredded cabbage and salt. The cabbage is tossed with copious amounts of salt and then tightly packed into a crock or airtight jar. The salty conditions promote beneficial acid forming bacteria, which convert the natural sugars in the cabbage into lactic and acetic acid, which will preserve the cabbage and give it a tang. If using a traditional crock, the sauerkraut must periodically be skimmed to remove natural scum; once cured, the dish can be canned and kept for up to several years.
Many cooks also add other ingredients to their sauerkraut, like juniper, bay leaves, or garlic. These spices add flavor to the finished sauerkraut without interfering with the curing process. In China and Korea, soured cabbage is often heavily spiced; the formidable Korean kimchi, for example, is used to add a kick to many Korean dishes. Despite containing only cabbage and salt, sauerkraut is a great addition to the diet; many early sailors realized that sauerkraut could help to prevent scurvy, for example.
If you want to try your hand at making sauerkraut, start small, with five pounds (2.25 kilograms) of cabbage. Shred or finely chop the cabbage and toss it with three tablespoons of salt. Pack the cabbage and salt tightly into stoneware crocks or glass jars, and cover the jars with clean cloths, plates, and a weight such as a brick or a rock. Every day, open the crocks to remove the natural scum which will form on the top, and then replace the cloth with a fresh one. After around 10 days to two weeks, the sauerkraut will have finished curing, and it can be canned for storage.
After you have perfected a basic sauerkraut recipe, you can play around with added ingredients and spices, and larger batches. Keep the ratio of salt to cabbage the same, and make sure to store your sauerkraut in a cool, dry place while it cures, to prevent the budding of yeasts and harmful bacteria which could ruin your kraut.
Written by S.E. Smith
