Aunt Mary Deberry'S Kraut Recipe
A traditional homemade sauerkraut with crisp, tangy flavor that develops over days, perfect for fermentation enthusiasts and those seeking a healthy, probiotic-rich side dish.
Ingredients
Instructions
- Mix the chopped cabbage and plain salt thoroughly.
- Pack the mixture into a glass or stone jug, ensuring the cabbage is submerged under the broth.
- Let it stand for 4 or 5 days.
- Check to see if it is sour enough.
- If it is sour enough, transfer to clean jars, seal, and process in boiling water bath to seal.
- If the cabbage is not sour enough, let it stand another day and repeat the check.
Tips & Substitutions
For best results, use fresh, crisp cabbage and ensure that it's tightly packed to keep it submerged in its own juices. If you want to add a twist, consider incorporating spices like caraway seeds or garlic for additional flavor. When using salt, ensure it's plain and free from additives, as this can affect fermentation. This recipe is a great base for vegan recipes or can complement dishes like Wiener-Sauerkraut Dish.
Serving Suggestions
Aunt Mary Deberry's Kraut is perfect as a tangy side dish to meats or as a topping for sandwiches. It pairs beautifully with hearty dishes like the Wiener-Sauerkraut Dish or can be mixed into salads for a zesty kick. For a refreshing drink, try serving it alongside a homemade Fruit Drink to balance the flavors.
Storage & Reheating
Once fermented and jarred, store the kraut in a cool, dark place. It can last for several months if sealed properly. After opening, keep it in the refrigerator where it should stay fresh for up to four weeks. To enjoy leftovers, simply use a fork to scoop out the desired amount, and serve cold or heat gently in a skillet to warm it up.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Mary Deberry'S Kraut Recipe contains roughly 60 calories, with 8g protein, 9g carbohydrates, and 1g fat. It is an excellent source of vitamin C (144% of the Daily Value), vitamin A (118% of the Daily Value), and potassium (39% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the kraut is sour enough?
Taste testing is key! After 4-5 days, sample a small amount. If it has a nice tang to it, it's ready. If not, allow it to ferment for another day or two and check again. Remember, the sourness will intensify with time, so trust your palate.
Can I use different types of cabbage for this recipe?
Yes, while green cabbage is traditional, you can experiment with red cabbage or even Napa cabbage for a different flavor and color. Just ensure it's chopped finely and packed tightly to achieve the best fermentation results.
What should I do if my kraut isn't bubbling?
Bubbling indicates fermentation is happening. If you don't see bubbles after a few days, check if the cabbage is submerged properly. If not, press it down or add a little water. Make sure it's in a warm spot, as cooler temperatures can slow down the fermentation process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).