Kapusta kiszona or the Polish-style sauerkraut is one more popular traditional dish that has been consumed in Poland and other Eastern European countries for centuries. Known for its slightly sour, tangy taste and is a part of Polish cuisine. Sauerkraut is basically fermented cabbage and by following the right process and using the right ingredients you are capable of making sauerkraut at home. In this guide, I’ll show you how to make Polish-style sauerkraut at home so that you get the right taste and texture.
Ingredients and Equipment
In preparation for the cooking process, make sure to secure all the ingredients and tools that you will need. Here's what you'll need:
Ingredients:
i. Cabbage: The best cabbage is green or white, fresh and firm, ideally organic if possible. For classic Polish sauerkraut, it is required to use 2 – 3 middle-size heads of cabbage (10 pounds or 4).
ii. Salt: I suggest using pickling salt, sea salt or
kosher salt because they do not contain any iodine. To cure the cabbage you
will need approximately three tablespoons of salt for 5 pounds or 2. 25
kilograms of the vegetable.
iii. Optional Add-ins: Traditional recipes also involve
adding caraway seeds, juniper berries or bay leaves.
Equipment:
i. Large Mixing Bowl: To stir the cabbage and the salt.
ii. Knife or Mandoline
iii. Fermentation Vessel: A large, non-reactive container
such as a ceramic crock or a plastic bucket which will not impart any flavors
to the fermenting foods. The glass jars are also suitable for smaller
quantities of the mixture since it will take a small quantity of mixture to
fill it twice.
iv. Weights: To ensure the cabbage remains in contact
with the fermented juice as the process goes on. You can use a plate with a
weight, a water-filled bag, or special types of fermentation weights.
v. Cloth or Lid: for the top of the fermentation vessel
to let out gases but at the same time exclude dust and bugs.
vi. Tongs or Clean Hands: To protect the hands while
packing the cabbage.
Step 1: Preparation of the Cabbage
First, wash the outer surface of the cabbage, or if it is spoilt, then peel off the outer leaves of the cabbage. Place a few of these leaves apart as they will be useful in covering the shredded vegetable. Then chop the cabbage into four parts and take out the hard stem from the middle, then can shred it with a knife or mandoline or food processor. The shreds can be of different thicknesses however, they are normally ¼ inch in thickness.
Step 2: Place the Salt on the Cabbage
After the vegetable has been shredded, place it into a large mixing bowl. This salt should then be added to the cabbage and it should be sprinkled uniformly over the vegetable. In this process, the salt helps in extracting water from the vegetable to form a brine, and by suppressing the growth of undesirable bacteria while stimulating the activity of lactic acid bacteria that are vital in this process of fermentation.
Afterwards, wash your hands and rub the mixture of
cabbage and salt gently for approximately 10 to 15 minutes. When you are
massaging it, the cabbage will soften and begin to produce its own sort of
brine. Keep doing this until the vegetable has shrunk down a lot and there is
some liquid accumulated in the bowl.
Step 3: Place the Cabbage into the Fermentation Vessel
When the vegetable has wilted and appears juicy, it’s ready for packing in your fermentation container. The first thing is to pour in a handful of the vegetable into the vessel, pack it tightly so that there is no space in-between. Keep on layering the vegetable in the jar then make sure that for each layer, it is tightly pressed. The purpose here is to pack the vegetable closely and make sure it is immersed under its own produced brine. Such an environment is required for the right process of fermentation to occur.
If you are using any optional add-ins such as caraway
seeds or juniper berries, you can add these organs between the layers of
cabbage as you pack. After all the vegetable is placed on the vessel, the
remaining liquid should be poured on the vegetable.
Step 4: Weigh Down the Cabbage
To cover the vegetable with the brine, use the whole leaves that were set aside earlier and put them on top of the shredded cabbage. Then, it is required to add your weights on top of the leaves. If you using a small jar, you can use a similar jar full of water as the weight. For larger quantities in a crock or bucket, it is advisable to use another clean plate and place a heavy object over it. The important thing is that the vegetable is fully submerged all the time it is being fermented.
Place the vessel in a cloth and secure it with a rubber
band or use a lid that permits gases to escape but does not allow liquids to
drip into the fermenting mixture.
Step 5: Fermentation
Put the fermentation vessel in a cool and dark area, that is in the range of 13-18 ºC or 65-75 ºF. The fermentation process can last from one to four weeks depending on the temperature and personal desires. In the first few days make sure to check the sauerkraut frequently to make sure the vegetable is still under water. In case some scum or mold appears floating on the surface, spoon it off gently. Still, do not be worried if this occurs as it is possible with most fermentation processes.
The cabbage should be left to ferment which is going to
give birth to the tasty and sour sauerkraut. In about a week, check on how the
sauerkraut taste to be certain that it is fermenting correctly. Once it attains
the level of sourness of your choice, it is then ready to be moved to the
refrigerator.
Step 6: Storage
When the sauerkraut has reached your desired level of fermentation remove the weights and pour the sauerkraut into sterilized jars. It is also important to ensure that there are no bubbles between the sauerkraut and the sides of the jar before sealing it; fill the jars to the top with brine. Finally, place the jars with lids and refrigerate them. At this cool temperature, the rate of fermentation is likely to decrease and so the sauerkraut will last for several months.
Conclusion
Home-making of Polish-style sauerkraut is very fulfilling
not just the fact that it is a process that reminds you of the historical way
of food preservation but also for the fact that you are going to be consuming a
wholesome food that is rich in probiotics. All you need is cabbage, salt and a
couple of days to relish the tangy taste of freshly made sauerkraut that does
not need any accompaniment to complement its taste. People can consume homemade
sauerkraut as a side dish and in soups and you will agree that it will make a
healthy addition to your diet.
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