Spicy Sauerkraut
Spicy sauerkraut is a traditional German dish that gains its unique flavor through fermentation. The addition of chili flakes gives an extra kick to the traditional recipe, which spice lovers are sure to enjoy. Fermented cabbage is not only delicious but also healthy, as it contains probiotics that are beneficial for digestion. This dish can be enjoyed as a side dish or even on its own, especially with meats.
Ingredients for this recipe
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Preparation Steps
1
Thinly slice the cabbage or shred it using a grater. If desired, first remove any outer, damaged leaves.
2
Place the cabbage in a large bowl and sprinkle with salt. Massage the salt into the cabbage with your hands until it releases its juices. This step helps prepare it for fermentation.
3
Place the spices (caraway seeds, mustard seeds, black peppercorns, coriander seeds, chili flakes) in a dry skillet and lightly toast them to enhance their flavors. You'll know they're ready when they release a fragrant aroma.
4
Crush the toasted spices in a mortar and pestle or spice grinder to further unlock their flavors. Then, add them to the cabbage.
5
Peel and finely chop the garlic and fresh ginger. Add them to the cabbage as well.
6
Mix a small amount of water (100 ml) into the cabbage to create a moister mixture and help release the flavors more easily.
7
Pack the cabbage tightly into a clean jar, ensuring there are no air bubbles. The goal is for the cabbage to be 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. For the best results, let it ferment for at least 1-2 weeks.
