OlyKraut’s Eastern European Sauerkraut

This recipe is a beloved classic from OlyKraut, known for its mastery of sauerkraut. It combines the crisp and fresh flavors favored by the modern palate with the deep and traditional taste of sauerkraut infused with caraway. The recipe itself is rooted in tradition, passed down from OlyKraut’s founding member, Kai Tillman’s grandmother. It has been meticulously crafted and perfected by the OlyKraut team, resulting in an award-winning kraut that won the prestigious Good Food Award from the Seedling Project in San Francisco in 2012. Although Kai Tillman is no longer with OlyKraut, this exceptional recipe continues to be cherished.

Once you’ve mastered the traditional caraway kraut, we encourage you to explore your own kraut creations. With cabbage as the foundation, you can experiment with various combinations of fresh vegetables and flavors to create unique and exciting kraut blends. From a zesty salsa kraut to a wasabi-nori twist, the possibilities are endless, limited only by your imagination.

So grab your cutting board, gather your ingredients, and embark on a kraut-making adventure. With the step-by-step instructions, helpful tips, and a dash of creativity, you’ll soon be savoring homemade sauerkraut that will not only tantalize your taste buds but also contribute to your overall well-being. Let’s dive into the world of kraut and discover the joy of fermentation!

Yield: about 1 gallon (fermentation vessel: 1 gallon or larger)

INGREDIENTS:

• 5 pounds cabbage
• 1 large yellow onion
• 2–3 carrots
• 1 tart apple
• Juice of 1 grapefruit
• 3–4 tablespoons unrefined sea salt
• Sprinkling of caraway seeds

INSTRUCTIONS:

1. Slice the cabbage and onion into a large bowl.
2. Grate the carrots and the apple into the bowl.
3. Add the juice of the grapefruit and sprinkle the salt over the mixture.
4. Sprinkle caraway seeds on top of the ingredients.
5. Using your hands, thoroughly mix everything together until well combined.
6. Pack the mixture tightly into a crock, ensuring there are no air pockets.
7. Place a weight on top of the kraut to keep it submerged in its own juices. Cover the crock.
8. Store the crock on a shelf or in a cool, dark place and let the kraut ferment until it reaches your desired flavor. This typically takes around 1-4 weeks, depending on your preference.
9. Once the kraut has reached its desired taste, ladle it into smaller jars, pressing it down firmly. Pour any remaining brine over the kraut.
10. Tighten the lids on the jars and store them in the refrigerator. The kraut will keep well for up to 1 year when refrigerated.

NOTES:

• The provided recipe is a traditional-style caraway kraut, but don’t be afraid to get creative and experiment with your own kraut recipes.
• Cabbage serves as an excellent base, and you can incorporate a variety of fresh vegetables in a ratio of 3 parts cabbage to 1 part other veggies.
• For example, you can try making a salsa kraut by adding cilantro, garlic, serrano peppers, sweet red peppers, lime zest, and lime juice to cabbage.
• Another option is a wasabi-nori kraut. Simply add 2 to 3 tablespoons of small pieces of nori and 3 tablespoons of wasabi powder to Naked Kraut for a unique twist.

Let your imagination run wild and have fun creating your own flavorful and diverse kraut recipes.