Print
Naturally fermented and full of probiotics. Easy to make, a great boost to your immune system.

Spicy Sauerkraut

Naturally fermented cabbage, full of natural probiotics. Easy to make, a great boost to your immune system, with a spicy kick. Perfect condiment with burgers! - Fermented Spicy Sauerkraut
Course Condiment
Cuisine German
Author PetersFoodAdventures

Ingredients

  • 1 medium cabbage - about 1 kg
  • 1 tablespoon salt
  • 1 clove garlic minced
  • 1 onion chopped
  • 1 carrot grated optional
  • 1/4 cup Gochugaru Korean Chilli Flakes

Instructions

  1. Remove the outer leaves of the cabbage, set 1 leaf aside and discard the rest. Cut the cabbage into quarters, remove the core, and shred thinly, like you are making coleslaw. Don't worry about the length of cabbage, it will break down further in the next step.
  2. Place all the ingredients in a large bowl, put on some gloves and start to massage the cabbage mixture for about 5 minutes with your hands until it starts to release its liquids. Ensure the salt, garlic, onions and chilli flakes and completely mixed throughout. If your cabbage doesn't fit into the bowl, massage it with salt first before adding other ingredients, it will reduce significantly as the water is released from the cabbage.
  3. Place a plate large enough to cover the cabbage mixture, over the cabbage. Put something heavy on it, like a jar filled with water over the cabbage mixture. This will add pressure to the cabbage to keep releasing the juices and keep it submerged in the brine. Allow to rest for about 1-2 hours to continue the process of juices releasing.
  4. Pack the cabbage mixture into a sterilised container (I'm using a glass jar). Pour any leftover brine into the jar.
  5. Using the leftover cabbage leaf that you set aside, cut it to fit on top of the kraut in the jar.
  6. Using a glass jar or soft drink bottle filled with water, place on top of the cabbage leaf to keep pressure on the kraut and keep it submerged in the brine. Cover with a tea towel and an elastic band, allowing air to flow but keeping dust and undesirables out.
  7. After 24 hours, if there isn't enough brine liquid generated in the kraut, you can add 1 cup of water with 1 teaspoon of salt dissolved in it to boost the water level, to the same level as the top of the kraut. The fresher the cabbage, the more liquid is released.
  8. Allow the cabbage to ferment for at least 3-4 days at room temperature. Taste. If you like the taste more sour, continue fermenting until you are happy with the taste. I don't usually go longer than 1 week, but it's up to you. Remove towel and bottle, close the jar with a lid and keep refrigerated. If you see any mould, skim it our immediately, if any kraut is mouldy, remove it immediately, but the rest of the Sauerkraut is fine.
  9. Keep the Sauerkraut refrigerated. It should last for 2 months but often will last longer. Just check that it smells ok and there is not mould and tastes fine, and you should be fine. Trust your stomach, if it doesn't feel right, then don't eat it.