Cheese calculator
Winemaking
Today we’re sharing a recipe from one of our readers – Ms Sylwia, who sent us her method for delicious homemade sauerkraut.
Using her guidance, you can prepare a tried-and-tested sauerkraut that tastes great. Homemade sauerkraut is packed with health benefits and vitamins. Sauerkraut has an excellent effect on digestion and the whole digestive system, supports the body’s immunity, reduces blood cholesterol levels, benefits the circulatory system and the heart, and additionally improves the condition of our skin. Sauerkraut contains vitamin C, magnesium, potassium, iron and calcium, enriching our bodies with essential minerals.
There’s no comparing it to the store-bought version.
Choose real flavor and a wealth of micronutrients that benefit your health and well-being.
Wondering which barrel to choose? We present our favorites here – they’re perfect for fermenting. If you want to learn more about them, read our article.
To make Ms Sylwia’s sauerkraut, follow her steps:
I shred the cabbage and transfer it to a large bowl.
I add salt and mix everything.
Next, I start kneading to release as much juice as possible from the cabbage.
Then I transfer it to a fermentation barrel lined with a bag
and we begin tamping with a tamper. Then the next layer and the next,
until the barrel is completely filled.
I cover the cabbage with a small plate weighted down with a stone (previously scalded in boiling water). The cabbage must be submerged under the brine, otherwise it will dry out and mold.
I close the barrel and wait…
In the meantime: every 2–3 days we pierce it with a fork or a stick to degas the cabbage and press it down again—it must be covered with brine.
After about a week I taste it, and if it suits me I transfer it to jars.
I like my sauerkraut very sour, so I wait a second week (of course I check it every few days and, if needed, pierce and press it down).
After that, I transfer it to jars.
P.S. For fermenting I use a 10 L barrel that holds 8 kg of cabbage. It’s very convenient because it has a wide neck and is airtight, so the brine doesn’t evaporate. Such a barrel is lined with a plastic bag, so it doesn’t pick up odors. I also use this barrel for curing meats.
