Sauerkraut, German Fermented Cabbage Recipe

Let's try this pickled German cabbage which is fermented using salt, the sour taste is fresh and tempting to the tongue.

Sauerkraut German fermented pickled cabbage
Sauerkraut (youtube/ehowhome)

Sauerkraut or fermented German-style pickled cabbage is a popular dish in that country and even on the European continent.  However, this seuerkraut originated from mainland Asia and only entered Europe after the 18th century.  Initially, the fermentation process used rice wine, then after being brought to Europe, sauerkraut was fermented using salt.

Fermentation using salt produces sauerkraut with a deliciously unique taste, which is characteristic in Germany.  For those of you who want to try sauerkraut, let's find out the recipe below.


  • 1 kg of cabbage or cabbage
  • 1 tablespoon kosher salt or pickled salt or another non-iodized salt
  • Salt solution (1 tsp salt + 250 grams of water)
  • 1 tsp cumin (optional)

How to make:

Step 1: Clean all equipment

Making fermented products requires hygienic tools and materials, of course, so that impurities or unwanted materials do not contaminate them.  This is so that the bacteria that help the fermentation process can work properly.

You can heat the jar or jar that you will use in boiling water for about 3-5 minutes and then drain it. For other tools, you can wash them thoroughly under running water, as well as the materials used.

Step 2: Make sliced ​​cabbage and mix it with other ingredients

Slice the cabbage with thin slices, and add salt.  Mix and gently squeeze the cabbage for about 5-10 minutes so that the water in the cabbage comes out.  Add the cumin and stir again briefly but if you don't like the aroma of cumin then don't add it.

Step 3: Let the cabbage sit overnight to release the pickle foam

Put the cabbage into the glass jar as well as the resulting water, don't let it be full, press down using a spoon then add the salt solution (250 ml of water with a mixture of 1 tsp salt) until the jar is full, then cover the jar loosely so that the foam produced during fermentation can get out.

For the first 24 hours, make sure the jar is placed on a tray so that the water and foam that comes out don't spread everywhere.  If the water in the jar is reduced then add more salt solution with the composition as before.

Step 4: Ferment the cabbage for a few weeks

The cabbage fermentation process can take 1-3 weeks, during which time the pickle jar is left in a place that is not exposed to sunlight with temperatures ranging from 18-23 degrees Celsius.

Don't forget to try the pickled cabbage flavor every few days after the first week to get the results you want.  If the top looks moldy then it is advisable not to eat it, just take the bottom part.  After the fermentation process, you can store fermented pickled cabbage or sauerkraut in the fridge.

Sauerkraut with meat dan potato
Sauerkraut with meat & potato (pixabay/anialaurman)

As with other types of pickles, you can eat them together with menus such as meat, rice, and even make hot dog fillings.  Just adjust to your taste.

Sauerkraut contains lots of probiotics and vitamin K2 which are very good for health such as maintaining immunity, improving digestion, and can also lose weight, you know.

So, it's recommended that you taste sauerkraut by making it yourself at home, of course by processing it like the recipe above, of course.  Let's try it!

Also read: Sour and Spicy Shrimp Mango Salad Recipe

Post a Comment for "Sauerkraut, German Fermented Cabbage Recipe"