Real Fermenting: Wine Sauerkraut

Tuesday, 19 June 2012

Wine Sauerkraut

Wow, I had a lot of fun times researching recipes for this. There seems to be hardly any straight wine sauerkraut recipes in English online, without juniper, or peppers, or carrots. So I searched German websites and used my limited high school German skills, along with Google Translate ("So you ought already once or twice washed with cold water. This is best you give wnn the herb into the pot and then water to give the water's washed and allowed to proceed wiedr all nochmal" hmm?). I have hashed together a simple recipe to experiment. I really want to see if there is a taste difference between the basic sauerkraut and this new recipe for wine sauerkraut.

The wine in question


1 Green Cabbage (about 4lbs)
2.5 tbsp Pacific Sea Salt
1 cup dry German wine (Piesporter Michelsberg Sp├Ątlese, a Pr├Ądikatwein) from Trader Joe's


Very easy, very much as per the basic sauerkraut recipe. I shredded the cabbage finely, squishing the salt into the shredding as I went. Here's a little test to see how embedding videos work out. Only a quick one.

This time I am using a large pot, much like this Le Creuset Enameled Cast-Iron 3-1/2-Quart Dutch Oven, only it has saucepan type handles on the pot and the frying pan style lid. I guess the exact container isn't sold on Amazon. You'll see me using it for its proper use when I remember to take pictures of my usual bread making process. Anyway, it's round, tapers out slightly at the top and it enamelled cast-iron. It's important to not use metal pots for sauerkraut, as it can get pretty acidic in there.

Finally, I poured a cup of wine into the cabbage and stirred it up. This means you end up with an excess of brine, so you don't need to worry too much about squeezing it down. See?
Lots of brine here

The whole thing is covered with a plate and a mason jar full of water and then a large kitchen cloth to keep the bugs out. I am going to leave this one for three days before the first tasting, but I expect it will take longer than the basic sauerkraut to reach the right point for us.

Remember, it is personal how sour you like your kraut, so I'll keep tasting it until it is at the correct spot for us.

[Update: See this page for how this batch ended up. Clue: amazing!]

1 comment:

  1. The jar we had was fabulous! I am going to try this myself ASAP