Sauerkraut
Sauerkraut is one of the best-known and oldest fermented foods in Hungarian and Central European cuisine. The beneficial bacteria produced during the fermentation process not only aid digestion but also play a role in strengthening the immune system. It is an indispensable ingredient during the winter, as it can be stored for a long time and is rich in vitamins. Homemade sauerkraut tastes much fresher and more intense than the store-bought version, and it is also completely natural. A well-prepared sauerkraut can be consumed on its own or can be a perfect base for cabbage dishes such as stuffed cabbage or székelykáposzta (Transylvanian Sauerkraut Stew). A little tip: If you want crispier sauerkraut, use fresh, firm white cabbage and make sure to completely squeeze the air out of the jar during the fermentation process!
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the white cabbage, then remove the outer leaves. Cut it in half and thinly shred it using a sharp knife or mandoline.
2
Place the shredded cabbage in a large bowl, sprinkle with salt, and then massage it thoroughly with your hands until the cabbage releases its juices.
3
Add the caraway seeds, bay leaves, and black peppercorns, then mix well to distribute the flavors evenly.
4
In a large, clean jar or fermentation crock, start layering the cabbage, pressing it down firmly to remove air pockets and ensure it's submerged in its own juices.
5
Pour in enough water to completely cover the cabbage. If necessary, place a weight on top to keep the cabbage submerged below the liquid level.
6
Cover the jar with a clean cloth or lid and place it in a warm, but not directly sunny place. Let it ferment for 7-14 days, checking daily to ensure the cabbage remains submerged.
7
Once the sauerkraut has reached the desired level of sourness, skim off any foam or sediment from the top, then seal the jar and store it in the refrigerator.
