Bavarian sauerkraut –Are you ready to dive into the tangy world of Bavarian sauerkraut? This delightful dish is a staple in many German households and is sure to add a zesty punch to your mealtime! Let’s get sauerkraut-ing!
Bavarian Sauerkraut
Picture this: crisp cabbage, fermented to perfection, full of live cultures, and packed with flavor! It’s not just any cabbage; it’s Bavarian Sauerkraut, the life of the Oktoberfest party!
Ingredients
- 1 medium-sized head of green cabbage (about 3-4 pounds)
- 3 tablespoons of sea salt
- 1 tablespoon of caraway seeds (optional, but who doesn’t like a little extra flavor?)
- 1 tablespoon of juniper berries (another optional, flavor-boosting ingredient!)
- 1 medium onion, thinly sliced (because, why not cry a little while cooking?)
- 1 apple, peeled, cored, and grated (yes, really! It adds a hint of sweetness)
- 1-2 cups of water (or as needed, to create that perfect sauerkrauty goodness)
Instructions
- Start by removing the outer leaves of the cabbage. We want the good stuff inside, not the wilted party crashers!
- Cut the cabbage into quarters, remove the core, and then slice it thinly. Think of it as a cabbage confetti preparation!
- In a large bowl, combine the sliced cabbage with the sea salt. Massage it until the cabbage starts to release its juices. It’s kind of like giving it a spa day, but without the aromatic candles.
- Add the caraway seeds, juniper berries, onion, and apple into the mix. Toss it all together like you’re at a throwing contest (but please, no over-enthusiastic throwing!)
- Pack the mixture tightly into a clean glass jar or a fermenting crock. Press down firmly to eliminate any air pockets. You want that cabbage to be covered in its own juices!
- If necessary, add some water to ensure the cabbage is submerged. We’re looking for a cabbage bath here, not a soggy swamp!
- Cover the jar with a clean cloth or lid. Let it sit at room temperature for about 1-4 weeks, depending on how tangy you like your sauerkraut. Check on it every few days, and if any scum forms, skim it off like you’re rescuing it from ancestral cabbage ghosts!
- Once it reaches your desired sourness, transfer it to the fridge to slow down the fermentation process. Then, it’s time to dig in! Pair it with sausages, add it to salads, or just eat it straight from the jar if you’re feeling adventurous!
Enjoy your homemade Bavarian sauerkraut transcending your taste buds into a realm of flavor. Who knew cabbage could be so intensively entertaining?