How To Prepare Sauerkraut Recipe Australia The Best

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Sauerkraut – the tangy, fermented cabbage dish loved around the world – isn’t just for Europeans anymore. Here in Australia, we’ve embraced this gut-healthy goodness and made it our own. This recipe is a celebration of fresh, local produce and vibrant flavors, perfect for adding a unique twist to your next BBQ or a delightful side dish for any meal.

Ingredients:

Sauerkraut recipe
Sauerkraut recipe

1 large head of cabbage (about 2kg), thinly sliced (use a mandoline for even slices if desired)

  • 2 large carrots, grated
  • 2 red onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon whole coriander seeds
  • 1 tablespoon whole black peppercorns
  • 1 bay leaf
  • 2 tablespoons sea salt (adjust to taste)
  • 1 cup filtered water

  • Instructions:

    1. Prepare the Vegetables: In a large bowl, combine the sliced cabbage, grated carrots, and thinly sliced onions. Toss well to distribute evenly.

    2. Add the Aromatics: Sprinkle the minced garlic, coriander seeds, black peppercorns, and bay leaf over the vegetable mixture.

    3. Salting the Cabbage: Add the sea salt and toss the vegetables thoroughly. You’ll see the cabbage start to soften and release its juices.

    4. Encouraging Fermentation: Using clean hands, massage the cabbage mixture for about 5 minutes. This helps break down the cell walls of the cabbage, releasing natural sugars that will feed the fermentation process.

    5. Packing it Tight: Transfer the vegetable mixture to a large, clean glass jar. Press down firmly to pack the vegetables in and encourage the release of additional juices.

    6. Adding the Brine: Pour the filtered water over the vegetables, ensuring they are completely submerged. Leave about an inch of headspace at the top of the jar.

    7. Creating an Airlock (Optional): While not strictly necessary, an airlock helps release CO2 produced during fermentation while preventing unwanted air and contaminants from entering. You can use a commercially available airlock or create a simple one at home using a balloon with a small hole poked in it. Secure the balloon over the jar opening with a rubber band.

    8. Finding the Fermentation Sweet Spot: Place the jar in a cool, dark location with a steady temperature between 18-21°C (64-70°F). This is the ideal range for optimal fermentation.

    9. The Patience Game: Let the sauerkraut ferment for at least 2 weeks, but ideally 4-6 weeks. During this time, you might notice some bubbling and foaming – that’s the good bacteria doing its job!

    10. Tasting and Adjusting: After a couple of weeks, you can start checking on your sauerkraut. Taste a small sample – it should be tangy and slightly sour, but not overly acidic. If the flavor is too strong, it can continue fermenting for a few more days.

    11. Sealing and Storing: Once you’re happy with the flavor, remove the airlock (if using) and seal the jar tightly with a lid. Store your sauerkraut in the refrigerator for up to several months. The flavors will continue to develop over time.

    Nutrition Facts (per serving, approximately 1/2 cup):

    Calories: 22

  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 320mg (depending on salt used)
  • Carbohydrates: 5g
  • Fiber: 2g
  • Sugar: 2g
  • Protein: 1g

  • Conclusion:

    This Aussie-style sauerkraut is a delightful addition to any meal. It’s a fantastic source of probiotics, which contribute to gut health and overall well-being. Plus, it’s incredibly versatile! Enjoy it on its own, add it to sandwiches or wraps, use it as a topping for hot dogs or burgers, or even incorporate it into salads for a delightful crunch.

    Frequently Asked Questions (FAQs):

    1. Do I have to use a specific type of cabbage? While green cabbage is the most common choice, you can experiment with different varieties like red cabbage or napa cabbage for a slightly different flavor profile.

    2. What if my sauerkraut gets moldy? Unfortunately, this means the fermentation process went wrong. Discard the entire batch and start again, ensuring all your equipment is clean and sanitized.

    3. Can I use iodized salt instead of sea salt? While technically possible, sea salt is preferred for its mineral content. However, iodized salt can be used in a pinch.