Comments : 15 Posted in : Accompaniments, Bachelor Recipes, Blogging Marathon, Cabbage, Condiments, German Cuisine, Healthy food, SahaJeera/Caraway Seeds, Sauerkraut on by : ArchanaPotdar Tags: , , , , , , ,

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What was James Cooks major staple food?


Why because experience taught him that it prevented scurvy!

So what is #Sauerkraut?

Sauerkraut or “#sour cabbage” is finely cut cabbage fermented by various lactic acid bacteria. It has a long shelf-life and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.

Fermented foods have a long history in many cultures. According to Wikipedia Sauerkraut may have been introduced to Europe by Genghis Khan after invading China. The Tatars took it in their saddlebags to Europe. According to other sources, sauerkraut has been known as far back as the 9th century in eastern Europe, the time of the import of cabbage from Byzantium.

Sauerkraut is common in Eastern European and Germanic cuisines, but also in other countries including the Netherlands, where it is known as zuurkool, and France, where the name became choucroute. The names in Slavic languages are not cognate with German sauerkraut but have similar meanings.

Before frozen foods, refrigeration, and cheap transport from warmer areas became readily available in northern, central and eastern Europe, sauerkraut, like other preserved foods, provided a source of nutrients during the winter.

My jar of #Sauerkraut, for  #Blogging Marathon’ers quest to try and bring to you a variety for the  “#Buffet on Table “ comes from here.   This week is to bring different condiments from various countries. I am with difficulty trying to stick as closely as possible to my chosen few countries, just pray I succeed.

Homemade Sauerkraut in a Jar

A fermented cabbage that also called Sour Cabbage.

  • Preparation time: 4320 Minutes


  • 1 medium Cabbage
  • 1 ½   Tablespoons Salt
  • 1 Tablespoon Shahjeera /caraway seeds (optional, for flavour)

You will also need:

  • 8 cup wide mouth glass jar
  • Smaller jar that fits inside the larger jar
  • Clean stones, marbles, or other weights for weighing the smaller jar
  • Cloth for covering the jar
  • Rubber band or twine for securing the cloth


  •  Slice the cabbage into very thin ribbons. (My maid had chopped it finely.)
  •  Transfer the cabbage to a big mixing bowl and sprinkle the salt on it.
  •  Now work the salt into the cabbage by massaging and squeezing the cabbage with your hands.
  •  Do not be tempted to add more salt as you work on the cabbage it will become watery and limp — more like coleslaw than raw cabbage.  About 5 to 10 minutes.
  •  Now is the time to add the caraway seeds, if using and mix well.
  • Pack the cabbage into the larger jar.

Day 17


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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15 thoughts

  • September 19, 2015 at 7:44 pm

    Germany is full of this ..but i cannot bring myself to eat it , because it feels ful of presevatives now with the world moving on to processed jars…but yours looks nice and crunchy…and what an informative post Archana…wonderful write up

  • sapana
    September 20, 2015 at 1:18 am

    Wow very interesting recipe .

    • September 26, 2015 at 2:54 pm

      Omg, sauerkraut is quite famous here especially in Strasbourg city, you made them prefectly Archana..

  • September 20, 2015 at 12:31 pm

    The sour fermented cabbage looks interesting…very mild and typical European.

  • September 21, 2015 at 3:52 am

    Thus past Friday I went to Oktoberfest & had this sauerkraut. ????

  • September 22, 2015 at 10:38 am

    Quite a process it sounds..very informative post Archana, reading about this for the first time..

  • September 22, 2015 at 2:27 pm

    Totally new to me..Good to know.It must be delicious.

  • September 23, 2015 at 10:21 am

    now thats an interesting condiment.. never tasted it !!

  • September 23, 2015 at 11:42 pm

    Fermented cabbage is very interesting. I think this might be good in wraps and subs

  • September 27, 2015 at 5:43 am

    Interesting post, Archana. Hey just today my older one was telling me that she tasted this and thought it was weird 🙂

  • September 29, 2015 at 8:12 am

    Wow, homemade sauerkraut, never even thought it could be made at home. Good one Archana.

  • Sneha datar
    September 30, 2015 at 6:19 pm

    An interesting post, must try it soon.

  • October 2, 2015 at 3:01 am

    A good one, Archana. Sounds like the pickle making.

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