I’m crazy about fermented food. I love it, love it, love it! So I wanted to make my own sauerkraut, and I’ll tell you right now, this won’t be the last fermented recipe you see from me. After seven days it still has plenty of snap: crunchy, tangy, with a winey note in the background that makes it something special. Pile it on hot dogs, on burgers, toss it in a salad, or just eat it straight out of the jar with a fork. Unreal.<\/p>\n
This is where it all happens. As you massage, you slowly break down the cabbage, and the salt pulls the water out of it. That water becomes the brine your sauerkraut ferments in, no vinegar at all: this is lacto-fermentation, and the cabbage does all the work. At first it feels weird. The cabbage is hard and stiff and you wonder what you’re doing. Trust it! Set a timer, keep going, and after fifteen minutes it’s soft, it has shrunk down and there’s a real puddle of juice in the bottom of the bowl.<\/p>\n
Most sauerkraut is cabbage and salt, period. I add a splash of white wine and juniper berries BEFORE it ferments, and it gives a depth of flavor plain cabbage just doesn’t have. Plan on two 1-liter Mason jars: in a single jar, mine barely fit and the brine overflowed several times. At seven days I loved it. At two weeks it was even better.<\/p>\n","protected":false},"excerpt":{"rendered":"
Homemade sauerkraut with white wine and juniper: thinly sliced cabbage massaged with salt and fermented in Mason jars. Crunchy and tangy.<\/p>\n","protected":false},"featured_media":63706,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"homemade sauerkraut","_yoast_wpseo_title":"Homemade Sauerkraut Recipe (Mason Jar)","_yoast_wpseo_metadesc":"Homemade sauerkraut with white wine and juniper: thinly sliced cabbage massaged with salt and fermented in Mason jars. Crunchy and tangy.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Homemade Sauerkraut Recipe (Mason Jar)","_yoast_wpseo_opengraph-description":"Homemade sauerkraut with white wine and juniper: thinly sliced cabbage massaged with salt and fermented in Mason jars. Crunchy and tangy.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[178,187],"sponsorship":[],"class_list":["post-63712","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-sides","recipe_category-dressings-marinades-and-condiments"],"acf":[],"yoast_head":"\n