Sauerkraut is a German dish, which is made by fermenting cabbage. Sauerkraut is a German word, which means “sour cabbage”. This dish is mostly consumed as a side dish, but sometimes it can also be eaten as a main dish by cooking it with sausages and pork.
There are many variations of the sauerkraut recipe and people from around the world have adopted their own methods of making this recipe. And one such variation is the wine fermented sauerkraut. The ingredients required to make this dish are quite simple and you can make this tasty and nutritious recipe better with practice.
Yield Per Recipe: 2 to 3 bottles
Preparation Time Required: 30 minutes
Time Required for Completing this Dish: 3 to 4 weeks
2 cups of white wine
A little less than 1 cup of normal or pickling salt
Method for Preparation
1. Take the cabbage and cut it in half and discard the hard base and the skeleton, which remains at the mid portion of the cabbage. Now take the two equal halves and chop them into small 1 inch sized cubes. You can also shred the cabbage at once, because you will have to shred the cabbage cubes also.
2. Now take a ceramic crock, and place some of the shredded cabbage into the crock. Spread some salt on the cabbage and then cover the salt layer with another layer of shredded cabbage. Repeat this layering process until you fill the crock up to more than half its length. But avoid filling the crock completely, as the cabbage will discharge brine water and the water would spill out if you completely fill the crock.
3. Press the cabbage layers tightly with a sauerkraut tamper as you pack the shredded cabbage into the crock. Tampering will help properly store the cabbage and it will also induce discharge of water from the cabbage. At the last, pour the white wine and the remaining salt over the last layer of the shredded cabbage.
4. Now place a plate of same diameter as the crock, over the cabbage. Pack the plate tightly, so that the cabbage remains pressed down. Then put a heavy bottle of water over the plate, so the plate won’t come up with the pressure of the underlying discharged water.
5. Now cover the crock with a thick cloth to protect it from insects and dust particles. Check the crock after every few hours. If you can’t notice water rising from the below within 24 hours, then add some more brine water to the crock. Now keep the sauerkraut filled crock at 50 to 60 degrees Fahrenheit for three to four weeks. This will speed up the process of fermentation.
6. The sauerkraut will keep on releasing water, which may have an unpleasant smell but don’t worry, as fermented products are bound to discharge a foul smell. Throw away the excess amount of water. This can be a little messy, but you must not hesitate doing this, because it is normal.
7. Check the sauerkraut after 2-3 weeks. You can taste the sauerkraut to understand whether it is ready or not. Once ready, store the sauerkraut in a glass jar and keep the jar in the refrigerator for later use.