Sauerkraut from the Naschmarkt
Discover the timeless art of fermentation with "Sauerkraut from the Naschmarkt," a flavorful, homemade take on the beloved German classic. This recipe celebrates simplicity with just a few key ingredients—crisp green cabbage, aromatic juniper berries, caraway seeds, and a fragrant bay leaf—creating a tangy, probiotic-rich side dish that’s as healthful as it is delicious. Perfectly balanced with a subtle spice and earthy undertones, this sauerkraut is made using traditional fermentation techniques, resulting in a deeply satisfying crunch and zesty flavor. With easy-to-follow steps and only 30 minutes of active prep time, this nutrient-dense recipe transforms humble cabbage into a vibrant condiment ideal for topping bratwurst, accenting sandwiches, or pairing with roasted meats. Create your own taste of Austria's iconic Naschmarkt right at home!
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Recipe Information
Ingredients
- 1 large head (about 1.5 kg) green cabbage
- 20 grams salt
- 10 pieces juniper berries
- 1 teaspoon caraway seeds
- 1 piece bay leaf
- 500 milliliters (as needed) filtered water
Instructions
Remove the outer leaves of the cabbage and set 1-2 large, clean leaves aside for later use.
Quarter the cabbage and remove the core. Thinly slice the cabbage into fine shreds using a knife, mandoline slicer, or food processor.
Place the shredded cabbage in a large mixing bowl and sprinkle with the salt. Massage the cabbage with your hands for 5-10 minutes until it begins to release its liquid and becomes soft.
Mix in the juniper berries, caraway seeds, and bay leaf evenly with the cabbage.
Transfer the cabbage mixture to a clean fermentation vessel (such as a glass jar or ceramic crock), pressing it down firmly with your hands or a tamper to eliminate air pockets and allow the liquid to cover the cabbage.
Place the reserved outer cabbage leaves on top of the shredded cabbage, acting as a barrier to keep the shredded cabbage submerged. Weigh it down with a fermentation weight or a clean, heavy object like a smaller jar filled with water.
Cover the vessel with a clean cloth or loosely with a lid to allow gases to escape during fermentation.
Leave the sauerkraut to ferment at room temperature (18–22°C / 64–72°F) for 1-3 weeks. Check daily to ensure the cabbage remains submerged in its brine; if it doesn’t, top it off with a small amount of filtered water mixed with a pinch of salt.
Taste the sauerkraut after the first week. When it reaches your desired tanginess, transfer it to airtight jars and store in the refrigerator. It will continue to develop flavor over time.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8137 mg | 354% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 48.0 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
