Although sauerkraut is commonly associated with Germany, its regional varieties are present in almost all countries in Western Europe. Sauerkraut made form chopped cabbage, which is often pickled together with shredded carrots, is one of the most traditional side dishes. It is usually eaten with fried fish or pork chops. It can also be used to prepare other Polish national dishes such as pierogi, stewed cabbage, cabbage soup and many more. Read our article to discover how to prepare pickled cabbage!
Home-made sauerkraut is a traditional middle and east European side dish that goes well with fish and meat. It is also commonly used to prepare other popular European dishes. It is low-cal, delicious and easy-to-prepare. With only a few ingredients and a stoneware barrel, you can prepare a flavourful and healthy side salad which will surprise everyone who tastes it!
- 1 white cabbage (around 2.5 kg)
- 40 g of salt
- optional ingredients: cumin, mustard seeds, carrots
How to prepare pickled cabbage?
To prepare sauerkraut, firstly gather all the ingredients mentioned before. Depending on your preferences, you can add cumin, mustard seed or chopped carrots to the cabbage. Shred the cabbage and divide it into small parts. Put the cabbage and the salt inside the stoneware barrel. Mix the cabbage thoroughly and try to massage the salt into the cabbage or use cabbage stomper. When the volume of the cabbage reduces, and it is all covered in its own brine, you are almost done.
The next thing you should do is to cover and press the surface of the cabbage with a sheet of cling film to remove all air bubbles. You can also put a heavy plate on the cabbage. Then, seal the barrel and let the cabbage ferment. Leave it in a dark place at a cool room temperature (max. 19 degrees C) for 7-14 days. After a week, you can check if the cabbage is already ready.