Faire sa propre choucroute

Introduction

This tutorial will guide you through the process of making your own sauerkraut at home. Fermenting cabbage into sauerkraut is not only a traditional method of preservation but also enhances the flavor and nutritional value of the cabbage. By following these steps, you'll create a delicious and tangy sauerkraut using a fermentation pot.

Step 1: Gather Your Ingredients and Equipment

Before you start, make sure you have all necessary items ready.

• Ingredients:

  • Fresh cabbage (about 2-3 heads)
  • Non-iodized salt (preferably sea salt or kosher salt)
  • Optional: spices like caraway seeds, juniper berries, or garlic for added flavor

• Equipment:

  • A fermentation pot (e.g., Gärtopf)
  • A sharp knife or mandoline for slicing
  • A mixing bowl
  • A weight (to keep the cabbage submerged)

Step 2: Prepare the Cabbage

Proper preparation is crucial for successful fermentation.

1. Remove the outer leaves of the cabbage and discard them.
2. Cut the cabbage into quarters and remove the core.
3. Slice the cabbage into thin strips (about 1/8 inch thick).
4. Place the sliced cabbage into a large mixing bowl.

Step 3: Salt the Cabbage

Salting is essential for drawing out moisture and starting the fermentation process.

1. Add salt to the cabbage. A general guideline is to use about 2-3 tablespoons of salt per head of cabbage.
2. Massage the salt into the cabbage with your hands. This helps release the cabbage juices.
3. Let the salted cabbage sit for about 10-15 minutes, allowing the juices to accumulate.

Step 4: Pack the Cabbage into the Fermentation Pot

Packing the cabbage correctly ensures it ferments properly.

1. Start transferring the cabbage and its juices into the fermentation pot.
2. Pack it down tightly with your hands or a tamper to remove air pockets.
3. Leave about 2 inches of space at the top of the pot.
4. If desired, add spices like caraway seeds or garlic for flavor.

Step 5: Weigh Down the Cabbage

Keeping the cabbage submerged is key to successful fermentation.

1. Place a weight on top of the cabbage. This can be a plate or a specific fermentation weight.
2. Pour any remaining cabbage juice over the weight to ensure it stays submerged.

Step 6: Fermentation Process

Now it’s time to let nature do its work.

1. Cover the fermentation pot with its lid.
2. Store the pot in a cool, dark place (ideally between 60-70°F or 15-21°C).
3. Check your sauerkraut daily to ensure the cabbage remains submerged. If necessary, press it down again.

Step 7: Monitor and Taste

Fermentation can take anywhere from a few days to several weeks.

• Start tasting the sauerkraut after about 5 days.
• Continue to taste every few days until it reaches your desired level of sourness.

Conclusion

Making your own sauerkraut is a rewarding process that brings out the natural flavors of cabbage while providing health benefits. Once your sauerkraut is fermented to your liking, transfer it to jars and refrigerate to slow down the fermentation. Enjoy your homemade sauerkraut as a side dish, on sandwiches, or in various recipes. Happy fermenting!