Extra Spicy Sauerkraut
Sauerkraut, or sour cabbage, is one of the most well-known dishes in German cuisine. The method of fermentation, known for millennia, helps preserve the cabbage while imparting rich flavors. The extra spicy version further enhances the traditional recipe to be perfect for even the most discerning gourmets. This sauerkraut is a perfect complement to meats, but it is also an excellent choice as a stand-alone dish or a tantalizing side dish.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Thinly slice the cabbage using a knife or mandoline, or shred it with a grater. Remove any tough outer leaves beforehand if desired.
2
Place the cabbage in a large bowl and sprinkle with salt. Massage the salt into the cabbage with your hands until it begins to release its juices. This step helps prepare the cabbage for fermentation.
3
Place the spices (caraway seeds, mustard seeds, black peppercorns, coriander seeds, and chili flakes) in a dry skillet and toast them lightly over medium heat to enhance their flavors. The spices are ready when they release a fragrant aroma.
4
Crush the toasted spices using a mortar and pestle or spice grinder to further release their flavors. Add the crushed spices to the cabbage.
5
Peel and finely mince the garlic and fresh ginger. Add them to the cabbage mixture as well.
6
Add a little water (100 ml) to the cabbage to help the mixture become more moist and encourage the release of flavors.
7
Pack the cabbage tightly into a clean glass jar, pressing down firmly to remove any air pockets. The goal is to ensure the cabbage is completely submerged in its own liquid.
8
Let the cabbage ferment at room temperature for 3-5 days, then transfer it to the refrigerator, where it will continue to ferment more slowly. For the best results, allow it to ferment for at least 1-2 weeks.
