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Bavarian Sauerkraut

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Bavarian Sauerkraut is a traditional German dish that features fermented cabbage, often flavored with spices and sometimes combined with other ingredients. Here’s a simple recipe for making Bavarian Sauerkraut.

: Ingredients: 1 large head of green cabbage (about 2-3 pounds) 2 tablespoons kosher salt 1 teaspoon caraway seeds (optional) 1 teaspoon juniper berries (optional) 1-2 apples, peeled, cored, and diced 1 large onion, thinly sliced 2 tablespoons unsalted butter 1 cup dry white wine or apple juice Water (as needed) Instructions: Prepare the Cabbage: Remove the outer leaves of the cabbage and discard. Shred the cabbage finely using a sharp knife or a mandoline slicer. Salt the Cabbage: In a large mixing bowl, combine the shredded cabbage with kosher salt. Massage the salt into the cabbage using your hands.

This will help release the cabbage’s natural juices. Pack the Cabbage: Pack the salted cabbage tightly into a clean, sterilized fermentation crock or a large glass jar. Press down firmly to eliminate air pockets. Add Spices and Flavors: Sprinkle caraway seeds and juniper berries over the cabbage, if using. Add the diced apples and sliced onions on top. Add Liquid: In a small saucepan, melt the butter over medium heat. Once melted, add the white wine or apple juice and heat until warm. Pour the liquid over the cabbage mixture. If needed, add enough water to ensure the cabbage is submerged. Fermentation: Place a clean, heavy plate or fermentation weight on top of the cabbage to keep it submerged in the liquid.

Cover the crock or jar with a clean cloth or use the fermentation crock lid, leaving it slightly ajar to allow gases to escape. Allow the sauerkraut to ferment at room temperature for about 2-4 weeks. Check it periodically and skim off any scum that may form. Taste and Store: Taste the sauerkraut after 2 weeks. If it has reached the desired level of tanginess, it’s ready. Once ready, remove the weight, cover tightly, and transfer the sauerkraut to the refrigerator. It will keep for several months in the fridge.

Bavarian Sauerkraut is a versatile side dish that pairs well with sausages, pork, or as a topping for sandwiches. Adjust the salt and fermentation time according to your taste preferences.

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