Thinking back to our food experiences in Germany and Austria I fondly remember two things: Sauerkraut und Bier! Beer is so abundant and cheap in Deutschland and Austria had plenty of beer to offer as well, plus lots of sauerkraut. So, in remembrance of foods from our travels in honour of vegan mofo, I present to you…dinner, Bavarian style.
And for an added bonus…How to make Sauerkraut! It’s easy and it should never cost 10.99 a jar!
0.5 Kg Cabbage
5 g Non-Iodised Salt
1-2 Litre Glass Vessel with wide mouth
1 glass jar with lid that is roughly the same size, but smaller than the wide mouth jar’s circumference.* Filled with water.
1 Sheet of Cellophane Film.
Optional spices: dried juniper berries, caraway seeds, fennel seeds, peppercorns, bay leafs.
1. Chop cabbage into thin strips. Having a food processor with a slicer attachment really helps.
2. Place chopped cabbage into a large bowl and sprinkle with the salt and spices, if you’re using them. Toss to coat with some tongs. Let this rest for at least 30 minutes.
3. If some liquid has been pulled out of the cabbage, then you’re on your way. Use the tongs again to put the cabbage-salt mixture and all the juices into the 1-2 litre jar.
4. Take the cellophane film and wrap it around the base of the second jar filled with water. Place the jar and film combination on top of the cabbage in the larger jar and press down. The weight of the jar with water should be sufficient enough to keep the cabbage submerged in the brine.
5. Let sit for 2-4 weeks. Check periodically to make sure the cabbage is always submerged.
6. It’s ready when the cabbage has turned a yellowish hue and smells like sauerkraut!
*You want the 2nd jar to fit into the larger jar, but not leave a lot of room on the sides.