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coal miner's recipe for sauerkraut

coal miner's recipe for sauerkraut

Chef Emma Brown
A tangy and traditional sauerkraut recipe inspired by coal miners' hearty meals, perfect for pairing with smoked meats or using as a zesty topping.
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 1 quart
Calories 15 kcal

Ingredients
  

  • 2 medium heads of fresh cabbage
  • 2 tablespoons non-iodized salt
  • Optional: 1 tablespoon caraway seeds 2 cloves garlic

Instructions
 

  • Shred the cabbage finely and place it in a large bowl.
  • Sprinkle the salt evenly and massage the cabbage until it releases its natural juices.
  • Pack the cabbage tightly into a clean jar, ensuring it is submerged in its own brine.
  • Add weights and cover loosely with a lid or breathable cloth.
  • Let ferment in a cool, dark place for 1–3 weeks, tasting periodically.
  • Once tangy, store in the refrigerator and enjoy!

Notes

  • Ensure cabbage remains submerged to avoid spoilage.
  • Experiment with flavors by adding chili flakes or dill.
  • Total Time: 20 minutes (active), plus fermentation