Sauerkraut is an essential element of Polish cuisine (including holiday dishes) – its intense flavor is irreplaceable. Fortunately, it’s prepared in a very simple way. All it requires is patience, as the fermentation of cabbage takes an average of 2 to 4 days. The second half of December is the last moment to prepare sauerkraut for the holidays. Sauerkraut can be made from white, Italian, or red cabbage.
Sauerkraut can be eaten raw or after heat treatment, as an ingredient in many different meals such as cabbage with mushrooms, sour cabbage soup, or croquettes.
Sauerkraut is a rich source of vitamin C, magnesium, iron, potassium, and calcium. It has a very positive effect on digestion processes and the general functioning of the digestive system. Additionally, it strengthens immunity, lowers cholesterol levels in the blood, positively affects the circulatory system and heart, and improves skin condition.
How to make sauerkraut? Discover a simple recipe for sauerkraut!

Preparation time: 5 min + fermentation time (2-4 days)
Calories: 155
Protein: 11 g
Carbohydrates: 27 g
Fats: 7 g

Ingredients for 1 jar of sauerkraut:

• White, Italian or red cabbage 1/4 of a medium head (300 g)
• Carrot 1 small piece (80 g)
• Caraway / Allspice / Juniper optionally
• Salt

Preparation of sauerkraut:

Step 1: Wash the cabbage, dry it, and cut it into thin strips.

Step 2: In a bowl, place the chopped cabbage and salt (about 1 tablespoon). Mix thoroughly and leave for 1 hour.

Step 3: After the specified time, wash the carrot, peel it, and grate it on a medium grater. Add the carrot and optionally spices such as caraway, allspice, juniper, or others to the cabbage. Mix thoroughly.

Step 4: Transfer to a previously washed and sterilized jar. Firmly tamp down each layer of cabbage, pressing with a clean hand to the bottom. Fill the jar only up to 3/4 of its height, as the cabbage will increase in volume.

Step 5: Cover with a lid (or a cloth), but do not screw it tight, and leave in a warm place for 2-5 days. It’s best to place the jar on a tray in case the cabbage juice leaks out. The cabbage must be completely covered with juice.

Step 6: Several times a day, press down the cabbage using a wooden mallet, rolling pin, or clean hand, and pierce it with a wooden stick or the end of a wooden spoon to the bottom to degas the cabbage (to avoid a bitter taste and spoilage). During fermentation, the cabbage should not come into contact with metal, so remember to pierce and tamp it only with wooden tools.

Step 7: After 2-4 days, the cabbage is ready to eat. If you want it more fermented, wait a few more days. Once the cabbage is sufficiently fermented, screw the jar and move it to a cooler place, such as the refrigerator. Use within a few weeks.

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