Sauerkraut

Introduction

Kysla kapusta is the translation in Slovak of sauerkraut, choucroute in French. While in Bratislava over the new year period, I was struck by the importance of kysla kapusta in the local markets. You can find long lines of people waiting to get a refill of sauerkraut in a glass jar or a plastic bag, along with the juice produced during fermentation.

A few Internet searches later, I got convinced that fermentation remains one of the best way for sailors, even nowadays, to get healthy food full of vitamin onboard that do not require energy for preparation, conservation or even cooking before eating.

Ingredient/equipment

  • A one-litre clip-top preserve jar (around 2€ in Ikea)
  • One kilo of green cabbage, preferably ecological
  • 10 grammes of sea salt flakes without additives or iodine
  • 1 spoon of carvy seeds
  • 1 spoon of juniper
  • A slicer or a mandoline
  • A plastic box to mix the ingredients (SAMLA boxes in Ikea for a few €)

This is valid for a one litre/kilo preparation. In fact, I tend to do three kilos as a time and I use a 22 litre SAMLA Ikea box to prepare.

Preparation

Remove the first leaf of the cabbage but do not wash it as the fermentation will rely on the natural bacterial flora in the cabbage.

Cut in quarters and remove the hard centre. Weight in order to adjust the quantities of salt, carvy and juniper needed.

Slice and put in the SAMLA box.

Add the salt (10 g/kilo, and a spoon of juniper and carvi seeds.

Mix well with hands and let the salt work in extracting water for 30 minutes. When the cabbage is wet all over, it is ready to be put in the jar.

Put the cabbage in the jar and press it strongly in to remove all air bubbles in the preparation. I use a glass bottle going through the opening of the jar for this.

After three weeks at room temperature, the colour has changed, from greenish initially to a more beige colour. .

After three weeks, it can be consumed for a very long period of time, without putting it in the fridge. Just avoid putting the jar in the sun light. In the boat, I used to vacuum the sauerkraut in bags and keep it in the fridge. Lately, I found a place in the hull where I can safely keep the three kilo glass jar, enough for summer!

Enjoy, either as a "choucroute Alsacienne", "choucroute de la mer" (with fish) or with magrets,confis de canard, souris d'agneau...