Sauerkraut can be a divisive food, as some people love its tangy, fermented taste, whilst others feel that it’s too strong and uncompromising. If you make your own, you can adapt the flavor to suit you, and add things that store-bought versions won’t include. Read on for a simple sauerkraut recipe, and three ways to use it.
Sauerkraut
Ingredients:
- 8 cups of cabbage, finely shredded
- 3 tbsp coarse crystal sea salt
- 1 tsp caraway seeds
- 1 tsp peppercorns
- 3 tbsp garlic paste
Instructions:
- Massage the salt into the shredded cabbage, wait 5 minutes, and then repeat. The cabbage should have reduced in size. Add the caraway seeds, peppercorns, and garlic paste. Stir through well.
- Using a sheet of clingfilm, press down on the cabbage so that all of the air bubbles rise up. The brine should rise to the surface too, ensure that all of the cabbage is covered with brine. Cover the tub and leave in a dark place.
- Check the cabbage daily, giving it a stir to allow any air bubbles to escape. It will be ready after 5 days but taste it daily – when you like the flavor, decant into jars and keep in the fridge for up to 6 weeks.
Sauerkraut With Sausages
Sauerkraut was made to accompany sausages, for an even more authentic taste add a dollop of mustard and some potato salad onto your plate. These strong flavors go perfectly together and will really make you appreciate the sauerkraut.
Sauerkraut and Cauliflower Cheese
When making a cauliflower cheese, stir 2 tablespoons of sauerkraut through the sauce to add a lovely twist to an old British classic.
Sauerkraut on a Cheeseboard
Replace your normal pickle selection with a helping of sauerkraut. Piled on top of cheese and crackers, there aren’t many combinations better than this.
