Homemade Uncooked Sauerkraut from Alsace: a Raw Fermentation Guide

Make Homemade Raw Alsatian Sauerkraut: A Step-by-Step Guide

Homemade Uncooked Sauerkraut from Alsace: a Raw Fermentation Guide

Fancy making your own raw Alsatian sauerkraut, just like your grandma from Alsace? Here's a simple step-by-step guide to whip up this tangy delight!

What You Need: An Overview

To create raw Alsatian sauerkraut, you'll require only a handful of tools and ingredients. Here's a quick rundown:

1. Le Parfait glass jar, available in home brewing supply shops
2. ViscoDisc insert or glass weights
3. Fine blade mandoline or super sharp knife
4. Large mixing bowl
5. Pickle packer tamper (optional)

Ingredients

• 1 kg fresh, white or green cabbage
• Approximately 20g salt (preferably without added additives)

Procedure

Preparing the Vegetables

1. Gather your ingredients and equipment.
2. Lightly rinse the cabbage and remove any damaged or dirty parts.
3. Find a large cabbage leaf and set it aside for later.
4. Use a mandoline (set to 1mm if possible) or a sharp knife to finely shred the cabbage. Remove any core remaining.
5. Sprinkle the salt evenly over the shredded cabbage.
6. Mix vigorously with your hands for about 1 minute. Allow to soak for 15 minutes.
7. Mix again for approximately 1 minute, allowing the cabbage to release excess water.

Putting it Together

1. Fill the Le Parfait jar with the cabbage, pressing as you layer to expel air bubbles.
2. Fill the jar almost to the rim, leaving about 4 cm of space.
3. Lay the reserved cabbage leaf on top, and press firmly. This leaf will block oxygen from reaching your sauerkraut.
4. Place the insert or weights on top.
5. If the juices from your cabbage do not cover the insert, add a bit of water.
6. Secure the lid on the jar.

Fermentation Time

1. Place the jar on a plate to catch any overflow during fermentation.
2. Allow the jar to sit out at room temperature for approximately 3 weeks, undisturbed.

serving Suggestions

• Enjoy your homemade raw Alsatian sauerkraut as a side dish or as an ingredient in various recipes.
• If you'd like to try your hand at traditional Alsatian cuisine, give choucroute garnie a try! This delicious dish features raw sauerkraut, slow-cooked with meats like sausages, pork shoulder, and sometimes ham. Serving it with boiled potatoes completes the meal.

Better Together

• If you're interested in learning more about making fermented foods, check out our guide on How to Make Fermented Vegetables.
• For equipment and ingredients to make your sauerkraut-making journey a breeze, visit our handy Sauerkraut Making Kit page.
• If you'd like to add a bit of flavor to your raw sauerkraut, try our Sauerkraut recipe with Spices.

Start your journey to traditional Alsatian cuisine today with this simple guide for making raw Alsatian sauerkraut! Bon appétit!

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2. If you're all about living a Lifestyle that prioritizes wellbeing and functional nutrition, consider expanding your Fitness-and-exercise routine to include healthierFood-and-drink choices and incorporate the art of Cooking home-fermented dishes like Sauerkraut into your daily routine.
3. As the saying goes, "Let food be thy medicine," so, to nourish both your mind and body, adopt a balanced approach focused onScience-backedHealth-and-wellness practices, including nutrition-rich Cooking techniques (like homemade Sauerkraut) and regularFitness-and-exercise routines for a holistic approach toHealth-and-wellness.

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