Christoph's™ Sauerkraut # 2 ― Bavarian Style
I am beginning to enjoy the process (but especially the end product) of making sauerkraut. It has no commercial tin can or plastic container flavors. The naturally occuring probiotics are not cooked and killed off. You can tweek the flavors any way you want. There is basically nothing to do, except watch the fermentation process take care of itself.
This recipe was my first attempt at making a Bavarian Style kraut, and the result was wonderful. Because of the peppercorns, it had a slight kick to it. Not too little, not too much. Oh, and the Pinot Grigio from California gave it a mild tone of a good wine. This batch was fermented for 3 weeks and it will be made again and again.
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Vegetables & Salt
- 878 gr. (2 lbs.) Green Cabbage
- 22 gr. Canning / Pickling Salt @ 2.5% 1
- 5 gr. (1 tblsp.) Caraway Seeds
- 1.8 gr. Dill ― fresh, interspersed
- 17 gr. Onions ― chopped fine
- 2 Garlic Cloves ― fresh, peeled and crushed, cut in 1/2
- 3.5 gr. (1 tsp.) Peppercorns ― whole, uncrushed
- 50 gr. Fuji Apple ― finely chopped, 1/16" thin and cut
- 4 oz. (1/2 cup) Pinot Grigio: Liberty Creek ― California
Brine ― 2%
- 1 tsp. canning salt
- 1 cup unclorinated, filtered water
1 Brand: Morton Canning & Pickling Salt. 22 grams of salt yields a salt to vegetable ratio of 2.5%.
Image credit: Image may be subject to copyright. Source: Spruce Eats.
- Remove 2 outer leaves from cabbage head ― set aside;
- Cut cabbage head into quarters;
- Remove cabbage core from each quarter;
- By hand, or with a mandolin, slice into 1/16" wide strands;
- Weigh sliced cabbage weight;
- Measure 2.5% of cabbage weight for salt. Example:
- Cabbage weight: 908 gr. (2 lbs.)
- Salt weight: 908 gr. x 0.025 = 22.7 grams of salt (28 gr.)
- Place cabbage into a large, clean tub or stainless steel bowl;
- Sprinkle salt across the top area, mix by hand, sprinkle more salt, mix by hand and sprinkle remaining salt;
- Thouroughly mix by hand and begin to gently crush the cabbage (kneading like a dough) for approximately 5 to 8 minutes;
- Let rest for 30 minutes. A substantial amount of water should now be present. Squeeze and knead for another 5 minutes. Let rest again for another 30 minutes;
- Place cabbage and natural brine into mason jars; 2
- Compress cabbage until the jar is approximately 2/3 to 3/4 full ― do not over-compress;
- Cover the cabbage with the reserved cabbage leaves. Make sure no cabbage bits are above the leaves;
- Place a weight on top of the leaves and compress;
- Equally distribute the natural brine between jars;
- Fill with additional brine (if necessary) until head space to the lid is approximately 1/2" to 3/4";
- Close each jar with an air-lock system lid. 3
2 For ease of handling, I use two 1/2 gallon Ball Large Mouth Mason jars.
3 Several style are available. Search the internet for various options. Also check the "Options" Tab for suggestions.
World Renowned Fermentor – Sandor Katz
- Ferment this recipe for 21 days.
- Place the jars on plates or pans, in the event of overflow.
- Place the jars in a room having a temperature range between 68°F to 72°F, away from direct sunlight.
- When fermentation is complete, remove cabbage leaves, weight, seal with a standard lid and refrigerate.
- Will store refrigerated for 90 days.
- Do not open jars to taste. This allows air to come back into the jars, risking mold and unwanted bacteria formation.
Image credit: DaVinci Wine
- Add spices to your liking.
- Various air-lock systems are available, to prevent oxygen from entering into the jars.
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