Gray sauerkraut
8 servings
120 minutes
Gray sauerkraut is a traditional European dish known for its simplicity and rich flavor. Its history dates back centuries when fermentation was used to preserve harvests for long winter months. It is made from chopped dark green cabbage leaves mixed with salt and left to ferment. The result is a crunchy, tangy snack with a rich aroma, perfect as a side dish for meat or fish, added to soups, or even as a standalone dish. Fermentation enhances the health benefits of cabbage, making it a source of probiotics and vitamins. It's essential to store the prepared cabbage in a cool place to maintain its freshness and flavor balance.
1
Wash the dark green cabbage leaves and small heads.
- Green cabbage: 2000 g
2
Chop into small pieces. In the end, you should have pieces no larger than 5x5 mm.
3
Pour into a container (enameled bucket or large pot).
4
Sprinkle with salt and mix well.
- Salt: 3 tablespoons
5
Leave at room temperature for 6-7 days. Press down firmly with a plate or lid. Poke daily with a wooden stick (or something handy).
6
For storage, place in jars and put in the refrigerator (or a cool place). It should not be left in the room as it may ferment and spoil.