Description
Alton Brown’s sauerkraut recipe delivers tangy, probiotic-rich fermented cabbage with precision and simplicity. German culinary tradition meets modern kitchen science, offering you a crisp, zesty condiment that elevates sandwiches, sausages, and countless dishes.
Ingredients
Scale
Vegetables:
- 5 pounds (2.27 kilograms) green cabbage, shredded
Spices and Seasonings:
- 3 tablespoons (45 milliliters) pickling salt
- 1 tablespoon (15 milliliters) juniper berries
- 2 teaspoons (10 milliliters) caraway seeds
Liquid:
- 1 quart (0.95 liters) water, in a sanitized glass jar
Instructions
- In a spacious mixing vessel, thoroughly combine shredded cabbage with kosher salt, aromatic juniper berries, and earthy caraway seeds, ensuring even distribution using clean hands or sturdy kitchen tongs.
- Allow the seasoned cabbage mixture to rest and begin releasing natural moisture for approximately 10 minutes, enabling salt to draw out internal liquid.
- Compress the cabbage blend meticulously into a clean, large plastic fermentation container, pressing firmly to eliminate potential air pockets and promote uniform fermentation.
- Position a slightly smaller lid directly onto the cabbage surface, then carefully place a glass jar filled with 1 quart (946 milliliters) of water atop the lid to create gentle, consistent pressure.
- Situate the container in a consistently cool environment maintaining 65 to 70 degrees Fahrenheit (18 to 21 degrees Celsius), which supports optimal fermentation conditions.
- After 24 hours, verify that released vegetable liquid has sufficiently submerged the cabbage, with the water-filled jar preventing floating and maintaining submersion.
- Inspect the fermentation process every 48 hours, delicately skimming any accumulated surface residue or foam to maintain a clean fermentation environment.
- Continue the fermentation process for approximately 4 weeks, allowing complex flavors to develop and beneficial bacteria to proliferate.
- Once fermentation completes, transfer the sauerkraut into sterilized sealed glass containers and refrigerate, where it can safely preserve for up to 6 months.
Notes
- Scrubbing equipment thoroughly eliminates harmful bacteria that could spoil your fermentation process.
- Consistent ambient warmth between 65-70°F creates the perfect environment for beneficial microorganisms to thrive.
- Carefully monitoring and removing surface residue prevents unwanted bacterial growth during the lengthy fermentation.
- Allowing adequate time lets complex flavor profiles develop, transforming simple ingredients into a rich, tangy delicacy.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Fermenting
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 10 kcal
- Sugar: 0 g
- Sodium: 1800 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg