Polish-Style Homemade Sauerkraut (Kapusta Kiszona)
ID: 4c0a7a20...
A traditional Polish recipe for making homemade sauerkraut using just cabbage, salt, and optional carrots. The fermentation process naturally sours the cabbage over 10 days, resulting in a delicious, crunchy, and tangy staple.
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🍳 調理の流れ
Shred the cabbage and optional carrots thinly. → Mix cabbage with salt (1 tbsp per 1 kg) and massage thoroughly to release juices. → Pack cabbage tightly into a sanitized jar and let it sit to form brine. → Weigh down cabbage with a water-filled bag to keep it submerged, cover loosely, and ferment at room temperature for 10 days. → Puncture holes after 3-4 days to release gases, then store in a cool place once fully fermented.
調理手順
簡単な手順
Shred the cabbage and optional carrots thinly. → Mix cabbage with salt (1 tbsp per 1 kg) and massage thoroughly to release juices. → Pack cabbage tightly into a sanitized jar and let it sit to form brine. → Weigh down cabbage with a water-filled bag to keep it submerged, cover loosely, and ferment at room temperature for 10 days. → Puncture holes after 3-4 days to release gases, then store in a cool place once fully fermented.
イントロ
A traditional Polish recipe for making homemade sauerkraut using just cabbage, salt, and optional carrots. The fermentation process naturally sours the cabbage over 10 days, resulting in a delicious, crunchy, and tangy staple.
ステップ 1
Sanitize your fermenting container (such as a glass jar, crock, or food-grade bucket) and wash your hands thoroughly.
ステップ 2
Thinly shred the cabbage and optional carrots. Ensure the shred is thin, as thick pieces will not ferment well.
ステップ 3
In a large bowl, mix the shredded cabbage with non-iodized salt (using the ratio of 1 tablespoon of salt per 1 kg of cabbage). Squeeze and massage the cabbage firmly with your hands to release its natural juices.
ステップ 4
Pack the massaged cabbage tightly into your prepared fermenting container, pressing down firmly to eliminate air pockets.
ステップ 5
Let the cabbage rest for 20-30 minutes to allow more juices to release. Use your hands or a wooden tamper to press it down further so that the cabbage is fully submerged in the brine, leaving some headspace at the top.
材料リスト
重要なメモ
Always use non-iodized salt, such as rock salt or sea salt, as additives in iodized salt can interfere with fermentation.
Ensure the cabbage is always fully submerged under the liquid brine to prevent mold growth.
Only use wood, glass, ceramic, or food-grade plastic containers and utensils. Avoid using metal, as the acid can react with it.
Once fermented, store the sauerkraut in a cool place (45-50°F / 8-10°C) to slow down the fermentation process.
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