Spring is a marvelous time of the year when a new beginning starts to bloom and of course, I’m referring to produce we can make something amazing out of. One of the products I’ve been waiting at around this time of the year besides asparagus, new potatoes, leeks, and garlic is fresh spring cabbage! I love making a very garlicky spring cabbage sauerkraut and it is honest-to-god oh-so-simple to make!
Easy Garlic Spring Cabbage Sauerkraut Recipe
What is sauerkraut?
Sauerkraut is made out of raw cabbage that is naturally processed and then fermented for a period of time until it reaches its distinctive sour taste which everyone loves.
It is widely eaten in a lot of countries in Eastern Europe and it is also very popular in Northern Europe hence I’m familiar with it (I live in Finland). I’ve grown to love sauerkraut after visiting Estonia over the years and they eat this a lot in there.
What makes this spring cabbage sauerkraut recipe different?
First of all, traditional sauerkraut is made out of older white cabbage (the ones with thicker skin which you’re more likely familiar with). My spring cabbage sauerkraut recipe is, well, made with spring cabbage! It takes less time to ferment and you can eat it fresh after a week or so. It also has a distinctive “fresh” taste.
Possible alterations and modifications
- Cabbage. You can certainly use regular white cabbage with this recipe.
- Garlic. You don’t need to add garlic! You can either leave it or add just a bit of it.
- Spices. You can add suitable spices like caraway seeds, thyme, rosemary, etc. as long as it goes well with the final product!
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Do you want more fermented recipes?
Easy Spring Cabbage Sauerkraut Recipe
- Mason Jar (sterilized)
- 500 g White Cabbage - Shredded
- 2 pcs Carrots - Shredded
- 3 cloves Garlic - Minced
- 1 small Shallot - Chopped
- 1 tbsp Sea Salt
- In a bowl, combine the white cabbage and salt and with clean hands, massage the salt and cabbage together until it started to become wilted
- Add the rest of the ingredients in and mix until combine
- Put everything in the mason jar and make sure that you pack it tightly with almost no air bubbles and put a sheet of cling film on top and press out all of the air
- Let it ferment on the counter or somewhere far from direct sunlight for three days or until desired tanginess is achieved
- Move it in the fridge to slow down the fermentation process
- Serve and enjoy!