Sauerkraut Recipe

Prepare cabbage

Remove outer leaves of cabbage, quarter and core. Thinly slice or shred the cabbage into long shreds (about 3–4 mm). Weigh to confirm approximately 2 kg shredded cabbage.

Salt and massage

Place the shredded cabbage in a large (non-reactive) bowl. Sprinkle the kosher salt evenly over the cabbage. Using clean hands, massage and squeeze the cabbage for 8–12 minutes until it begins to release a significant amount of liquid (brine). You should see several cups of liquid collecting in the bowl.

Add spices

Stir in the caraway seeds and crushed juniper berries (if using) so they are evenly distributed through the cabbage.

Pack into vessel

Pack the cabbage and its brine tightly into a clean fermentation jar or crock, pressing down firmly with a tamper or the back of a spoon so no air pockets remain and the brine rises above the cabbage. Leave 3–4 cm headspace at the top for expansion.

Weigh and cover

Place a clean weight or a cabbage leaf rolled into a disk on top to hold the cabbage submerged under the brine. Cover with an airlock lid or a clean cloth secured with a rubber band to keep dust and insects out while allowing gases to escape.

Ferment

Leave the jar at room temperature (18–22°C) out of direct sunlight. Check daily: press down the weight if needed to keep cabbage submerged and skim any scum. Taste after 5–7 days; fermentation will be noticeable. For a bright, crunchy kraut, ferment 7–14 days; for tangier, more fermented flavor, ferment 3–4 weeks. When it reaches the desired sourness, move to the refrigerator to slow fermentation.

Prepare fire or grill

When ready to serve, prepare a wood-fired grill or charcoal grill until you have medium-high heat with some embers for smoky flavor. You can also use a gas grill with wood chips for smoke. Aim for a grilling surface temperature around 200–230°C (400–450°F).

Optional sauté base

In a cast-iron skillet or a grill-safe pan, heat 1 tbs neutral oil over medium heat (or place the pan on the grill). If using bacon/pork belly, add diced pieces and render until lightly crisp, about 6–8 minutes. Remove excess fat if there is too much. Add the sliced onion and sauté until soft and translucent, 5–7 minutes. Stir in the grated apple and cook 2–3 minutes to combine flavors.

Warm and char the kraut

Spoon the fermented sauerkraut (drain a little if excessively wet, but keep some brine for moisture) into the skillet with the onion/bacon mixture, or directly into a grill-safe perforated pan or cast-iron skillet. Add the remaining 1 tbs oil or a little butter. Stir to combine and warm for 4–6 minutes until heated through. Then push the pan to the edge of the grill over direct heat or place an uncovered skillet directly over the embers for 2–4 minutes to get light charring and smoky caramelization, stirring once or twice so some pieces brown but the kraut does not burn.

Finish and season

Remove from heat. Taste and add freshly ground black pepper and additional salt only if needed (fermented kraut is salty). Stir in chopped parsley if using.

Serve

Transfer to a serving bowl or platter. Serve hot alongside grilled sausages, pork, or as a smoky condiment. Offer lemon wedges to brighten the dish if desired.

Keep unused fermented sauerkraut refrigerated. Stored in an airtight container, refrigerated sauerkraut will keep for several months, though flavor will continue to develop and become more sour over time. If any off smells, colors, or fuzzy mold appear on the surface, discard the batch.