Authentic Coal Miner’s Sauerkraut Recipe
This simple yet traditional recipe for sauerkraut uses fresh cabbage and salt, fermented naturally over time to create a probiotic-rich dish with deep roots in coal mining communities. Easy to prepare, this sauerkraut is perfect for preserving the flavors of history and adding a tangy kick to your meals.
Equipment
- Fermentation Crock or Mason Jars
- Weights (to keep cabbage submerged)
- Knife or Mandoline (for shredding cabbage)
- Mixing Bowl (large enough to hold shredded cabbage)
Ingredients
- 1.75 pounds fresh cabbage per batch
- 1 tablespoon non-iodized salt per 1.75 pounds of cabbage
- Optional spices: caraway seeds juniper berries, or apples (for flavor)
Instructions
- Prepare the Cabbage: Remove the outer leaves of the cabbage and slice it into thin ribbons.
- Mix with Salt: Massage salt into the shredded cabbage, ensuring it releases enough liquid to form a brine.
- Pack into Containers: Pack the cabbage into a fermentation crock or mason jar, pressing it down firmly to eliminate air pockets.
- Add Weights and Cover: Use weights to keep the cabbage submerged in the brine. Cover with a cloth or lid.
- Ferment: Allow to ferment for 1-4 weeks, tasting periodically for the desired tanginess.
Notes
- Fermentation Time: The sauerkraut will need to ferment for 1–4 weeks in a cool, dark place at 65-75°F.
- Storage: Store in glass jars in the refrigerator once the desired tanginess is reached. It can last several months if properly stored.