Sauerkraut Recipe

Sauerkraut? God, I love it! When I was young, I loved it when my dad would chop up huge amounts of cabbage, using a special huge board, and ferment it. And then, when I visited Germany and tried their sauerkraut, I was shocked by how completely different it tasted. I couldn’t figure out how this same classic dish which I have loved so much since childhood could taste so different. And then I finally figured it out – it’s just a matter of chopping up the cabbage differently. In Germany, cabbage is not cut into long strips, but finely diced. This completely changes the structure of the vegetable and alters its taste. Sounds amazing but it’s true.

I’m not a huge fan of sausages, but I occasionally eat them. So, the next time you buy sausages, try topping them with this homemade German-style sauerkraut. It’s unique and slightly unusual taste will transport you to Germany. Plus, it’s a great DIY project and an easy way to start experimenting with fermentation. The wonderful thing about this recipe is how flexible it is – instead of precisely measuring out the ingredients you mix all of them to taste. This way you can come up with your own unique-tasting sauerkraut.

How to prepare German-style sauerkraut