By Deb Botzek-Linn, University
of Minnesota Extension Service
How
about pork chops baked with sauerkraut, or a bratwurst topped with
tangy kraut?
The word sauerkraut means “sour cabbage” in German--it’s naturally
fermented
cabbage. Natural fermentation is one of
the oldest means of food preservation, and it reduces the risk of
foodborne
illness and food spoilage.
Sauerkraut
can easily be made and preserved at home with its basic ingredients of
cabbage
and salt. Be sure to use a tested recipe
when making sauerkraut, as the proportion of salt to cabbage is the key
to
quality kraut.
To make
good kraut, begin by selecting disease-free, firm, sweet, mature heads
of
cabbage from mid- and late-season crops, Plan to begin cleaning and
shredding
the cabbage within 24 to 48 hours of harvest. A kraut cutter is the
traditional
way to shred the cabbage, but a modern-day food processor moves the
process
along and saves on the fingers.
Canning
or pickling salt draws out the cabbage juice so it can be fermented.
Using too
little salt not only softens the cabbage, but also yields a product
lacking in
flavor. Too much salt delays the natural fermentation process. For
every five pounds of shredded cabbage,
mix in three tablespoons of canning salt.
The
choice of container to pack the cabbage in is important.
Old-fashioned earthenware crocks are
traditional, and are still a good choice as long as they are not
cracked or
chipped. Food-grade plastic pails that
are sturdy and rigid make excellent containers.
The key
words here are “food-grade.” You do not
want to make sauerkraut in metal containers of any type, or in plastic
containers that were never intended for food use.
Once
the cabbage and salt mixture is packed tightly into a suitable
container, it’s essential
that you cover the cabbage and liquid to exclude air, since the
fermentation
process requires anaerobic conditions. A
salt water (brine-filled), food-grade plastic bag is one of the easiest
and
best ways to both cover and weight down the cabbage.
Store
the container at 68 to 74 degrees F while fermenting. At these
temperatures, the sauerkraut should
be ready in three to four weeks. Fully
fermented kraut may be canned or frozen.
Sauerkraut
is a low-calorie food--only 42 calories per cup. It’s a good source of
vitamin
C, but is high in sodium as a result of the salt used in
fermentation. You can reduce the sodium content, as well as
the tartness, by rinsing sauerkraut in cold water before using.
(Deb
Botzek-Linn is a food science educator with the University of Minnesota
Extension Service Regional Center, St. Cloud)
Web, regional directors, statewide list 09144b-linn
Writer:
Deb Botzek-Linn, (320) 203-6056, botze001@umn.edu
Editor:
Jack Sperbeck (612) 625-1794, sperb001@umn.edu
