Fermented Polish Sauerkraut Recipe

Posted on August 20, 2013 by Kryz Kociolek | 1 comment

Last week we shared our Fermented Polish Dill Pickle Recipe with you, and this week we're following up with a recipe for fermented sauerkraut.  Finding a recipe for sauerkraut can be difficult, especially when you are trying to figure out how much you need for a 5 liter or 10 liter fermenting crock.  That's why we include a recipe for both pickles & sauerkraut with every fermentation crock we ship!  These recipes are translations of the traditional Polish fermenting recipes that Kryz's family would make when he was growing up.

We also understand how easy it is to misplace the recipe cards that come with our crocks, so we are posting them here on our blog just in case!  It's also a great way to plan ahead and see just how many cucumbers or cabbage you'll need once your fermenting crock arrives. So grab your cabbage shredder and get ready to make some sauerkraut!

 

Sauerkraut (Kapusta Kiszona)

(recipe fits 10 liter crock, for 5 liter just use half)

15 lbs of cabbage                                       1 Tbsp caraway seeds    
2 medium carrots (shredded)                      5 bay leafs
1/3 cup of salt                                              2 qt. of brine (2 Tbsp salt/quart water) 

Discard the outer leafs from the cabbages and wash. Cut heads in half or quarters and shred into 1/8” thick shreds, using a cabbage shredder or knife. Mix shredded cabbage with carrot and salt in a large non-metalic bowl or bucket. Next, pound the cabbage until it releases its juices. You can use a wooden cabbage masher or a potato masher, getting as much juice out of the cabbage as possible. Transfer the mixture to the crock, add spices and cover with stone weights. If there is not enough juice to cover all of cabbage, add brine until weights are covered. Fill water seal groove with water and cover with lid. Keep crock at room temperature for 5-6 days, then move to a cooler place. Wait at least 10 or 12 days before tasting, continue fermenting until desired sourness is reached. Kraut can be stored in the crock in a cool basement or cellar or removed from the crock and refrigerated.  Enjoy!

 

Remember, that fermentation is natural process, and every batch will vary.  This is the standard recipe that we start with, making tweaks and changes to it every time.  Feel free to adjust the spices to your taste and develop your own family recipe!


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1 Response

Richard Nunamaker
Richard Nunamaker

April 16, 2016

It’s ironic to find the sauerkraut recipe “repeated” on your blog at this time. I bought my wife your 10-liter crock for Christmas, and we just now had our first batch of kraut. We both agreed that it was BY FAR the absolute best sauerkraut we have ever eaten. We followed your recipe exactly, and fixed it (about one at. of kraut) in a Staub French oven (350 deg. F. for 3 hrs.) along with some sautéed onion, a few slices of apple, 1/2 c. water and 2 lbs. of lean country style short ribs. The dish was absolutely incredible and we are anxious to make it again. Unlike meals we’ve made previously with sauerkraut, this time the kraut was absolutely the “Star Attraction” as opposed to simply being an important ingredient. We are so happy with our crock from Stone Creek Trading, and I am also extremely pleased with the amazing experience I had during the purchase (excellent communication, questions answered, and First Rate packaging of all purchased items). Thank you so much for a fantastic product from a wonderful, family-owned business. Your dedication to quality and customer service is greatly appreciated!

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