Making Sauerkraut at Elwood with Chef Adam Diltz

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more tender and flavorful, while green cabbage is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor with less sodium.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

juniper berries

🥗Healthier: thyme

💰Cheaper: dried rosemary

Thyme adds an earthy flavor without the need for berries.

Peel away the outside layers of the cabbage to remove any insects or slugs.

Shred the cabbage by hand or using a mandolin, making it as thin or thick as desired.

Remove any discolored leaves from the cabbage.

Save the cabbage hearts and pickle them for later use.

Salt the shredded cabbage, using about 1% of the weight of the cabbage in salt.

Stomp the salted cabbage in a bucket to bruise it and release its juices, ensuring not to pulverize it.

Layer the cabbage in the bucket and sprinkle salt as needed while stomping.

Once the cabbage is salted and stomped, weight it down with a clean plate and a bag of water to keep it submerged.

Store the bucket in a cool place (50-60 degrees Fahrenheit) and check after 2 days to ensure the cabbage is submerged in its brine.

Wait for 2-3 weeks for fermentation, checking periodically to ensure the cabbage remains submerged.

After about a week and a half, check for bubbles and a cloudy appearance, which indicates fermentation is working.

If the cabbage is submerged and smells good, you can either keep it in the cool place or pack it into canning jars for storage.

If storing in jars, follow canning jar manufacturer's instructions, or simply refrigerate for small batches.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary