Estonian Sauerkraut

Estonian Sauerkraut Recipe: Vegetarian Dish from Estonia

Region / culture: Estonia | Preparation time: 30 minutes | Cooking time: 3 days | Servings: 10 |

Vegetarian diet

Introduction

Estonian sauerkraut is a traditional fermented cabbage dish that is popular in Estonia and other Baltic countries. This tangy and crunchy dish is packed with probiotics and nutrients, making it a healthy and delicious addition to any meal.

History

Sauerkraut has been a staple in Estonian cuisine for centuries, dating back to the time when fermentation was used as a method of preserving food. The process of fermenting cabbage to make sauerkraut was a way for Estonians to enjoy vegetables during the long winter months when fresh produce was scarce. Today, sauerkraut remains a beloved dish in Estonia, enjoyed on its own or as a side dish with meat and potatoes.

Ingredients

5 kg of white cabbage (with the rootstock removed and thinly sliced)
2 carrots
caraway seeds
80 g of salt
10 g of brown sugar

How to prepare

Use a stainless steel bucket, a large glass pot, or a glazed, lead-free pot. You will also need a cloth mesh or thin cotton cloth, and a weight such as a can filled with water or a carefully cleaned rock (boiled).
Start by layering the cabbage, making each layer about 2 cm thick.
Sprinkle some salt or sugar on each layer of cabbage, then press it down with the bottom of a bottle to release the cabbage's natural juices.
Sprinkle some caraway seeds on top of the cabbage, and add thin slices of carrot. Repeat this layering process until all the cabbage is pressed and covered in its own liquid.
Cover the cabbage with the mesh, and press it down along the edges to ensure no cabbage is exposed.
Place a clean plate on top, making sure there is no air trapped between the cabbage and the plate.
Put the weight on the plate to fully submerge the cabbage in its liquid.
Cover the container with a clean towel, and let it sit at room temperature for approximately three days, or until fermentation begins.
After three days, move the container to a cool place, such as the bottom of the fridge.
When removing sauerkraut from the container, remember to swap or note the side that was facing downwards and place it the same way.
Wipe the inner walls of the bucket with paper, being careful not to contaminate the liquid.
Wash the weight, plate, and cloth with hot water, avoiding the use of detergent.
Remove the sauerkraut from the container, pack it smoothly, and cover it with cloth, plate, and weight. Then, cover it with a towel.
When moving the bucket, avoid quick movements to prevent air contact.
If there is any mold on the surface, carefully remove it without letting it fall into the liquid.
To store the sauerkraut, freeze it if you have made a large quantity and plan to use it later.

Variations

Add apples or cranberries for a touch of sweetness.
Mix in caraway seeds or juniper berries for a more traditional flavor.
Experiment with different types of cabbage, such as red cabbage or Napa cabbage.

Cooking Tips & Tricks

Make sure to use a clean and sanitized container when fermenting the sauerkraut to prevent the growth of harmful bacteria.

- Pressing the cabbage down with a weight helps to release the natural juices and ensure that the cabbage is fully submerged in its own liquid.

- Keep the sauerkraut covered with a cloth or towel to protect it from dust and contaminants during the fermentation process.

- Check the sauerkraut regularly for mold or off smells, and remove any mold that may form on the surface.

Serving Suggestions

Estonian sauerkraut can be enjoyed on its own as a side dish, or served with roasted meats, potatoes, or sausages.

Cooking Techniques

Fermenting the cabbage is the key technique in making Estonian sauerkraut. The fermentation process allows the cabbage to develop its tangy flavor and probiotic benefits.

Ingredient Substitutions

If you don't have caraway seeds, you can substitute with fennel seeds or dill seeds for a similar flavor profile.

Make Ahead Tips

Estonian sauerkraut can be made ahead of time and stored in the refrigerator for up to a month. The longer it sits, the more tangy and flavorful it will become.

Presentation Ideas

Serve Estonian sauerkraut in a decorative bowl or jar, garnished with fresh herbs or a drizzle of olive oil.

Pairing Recommendations

Estonian sauerkraut pairs well with hearty dishes like pork roast, sausages, or grilled chicken. It also complements creamy dishes like mashed potatoes or macaroni and cheese.

Storage and Reheating Instructions

Store leftover sauerkraut in an airtight container in the refrigerator for up to a month. To reheat, simply warm it in a saucepan over low heat until heated through.

Nutrition Information

Calories per serving

One serving of Estonian sauerkraut contains approximately 30 calories.

Carbohydrates

Each serving of Estonian sauerkraut contains approximately 5 grams of carbohydrates.

Fats

Estonian sauerkraut is low in fat, with less than 1 gram of fat per serving.

Proteins

Each serving of Estonian sauerkraut contains about 1 gram of protein.

Vitamins and minerals

Sauerkraut is a good source of vitamin C and vitamin K, as well as minerals like potassium and calcium.

Alergens

Estonian sauerkraut is gluten-free and dairy-free, making it suitable for those with food allergies or sensitivities.

Summary

Estonian sauerkraut is a low-calorie, nutrient-dense dish that is rich in vitamins and minerals. It is a healthy and delicious addition to any meal.

Summary

Estonian sauerkraut is a traditional fermented cabbage dish that is easy to make and full of flavor. Packed with probiotics and nutrients, this tangy and crunchy dish is a healthy and delicious addition to any meal.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a cold winter day, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the pages, a recipe for Estonian Sauerkraut caught my eye. The combination of sauerkraut, apples, and caraway seeds sounded intriguing, and I knew I had to give it a go.

I had never made sauerkraut before, but I was always up for a challenge in the kitchen. I gathered all the ingredients I needed – a head of cabbage, a couple of apples, some caraway seeds, and a jar of sauerkraut – and got to work.

The first step was to shred the cabbage. I took out my trusty old cabbage shredder, a hand-me-down from my mother, and got to work slicing the cabbage into thin strips. As I worked, the sharp scent of the cabbage filled the room, making my mouth water in anticipation.

Next, I peeled and sliced the apples, their sweet aroma mingling with the tangy smell of the sauerkraut. I could already imagine the flavors melding together in the pot, creating a dish that would warm us up on this chilly day.

I heated some butter in a large pot and added the shredded cabbage, letting it cook down until it was soft and slightly caramelized. Then, I added the apples, caraway seeds, and sauerkraut, stirring everything together until it was well combined.

As the sauerkraut simmered on the stove, the savory scent of the caraway seeds filled the kitchen, mixing with the sweet aroma of the apples and the tangy tang of the sauerkraut. I couldn't wait to taste the finished dish.

When it was finally ready, I scooped some of the sauerkraut into a bowl and took a tentative bite. The flavors exploded on my tongue – the tangy sauerkraut, the sweet apples, and the earthy caraway seeds all coming together in perfect harmony. It was unlike anything I had ever tasted before, and I knew I had found a new favorite recipe.

I served the Estonian Sauerkraut to my family that night, and they all raved about how delicious it was. My husband even went back for seconds, and my grandchildren asked for the recipe so they could make it themselves.

From that day on, Estonian Sauerkraut became a regular dish in our household. Whenever the weather turned cold, I would pull out my cabbage shredder and get to work making a big pot of sauerkraut to warm us up from the inside out.

Over the years, I have made some tweaks to the recipe, adding a touch of honey for sweetness or a splash of apple cider vinegar for extra tang. Each time I make it, I think back to that first time I saw the recipe in my grandmother's cookbook and smile, grateful for the culinary journey that it set me on.

Now, as I pass on the recipe for Estonian Sauerkraut to my own grandchildren, I hope that they will find as much joy and satisfaction in making it as I have. Cooking is more than just following a set of instructions – it is about creating something delicious and meaningful to share with the ones you love. And for me, Estonian Sauerkraut will always hold a special place in my heart as a reminder of the joy of discovery and the love that goes into every dish I make.