Description
This Roasted Garlic Sauerkraut recipe offers a flavorful twist on traditional fermented cabbage by incorporating roasted garlic for a rich, mellow taste. Combining the natural tang of sauerkraut with the sweetness of roasted garlic creates a unique condiment perfect for enhancing sandwiches, salads, and more. This recipe walks you through roasting garlic without oil, prepping cabbage, and fermenting the mixture properly to develop delicious probiotics.
Ingredients
Scale
Vegetables
- 500 grams cabbage, chopped
- 50 grams garlic, roasted
Seasonings and Liquids
- 1 teaspoon black pepper
- 200 grams water
- 20 grams sea salt
Instructions
- Roast the garlic: Cut a whole garlic bulb in half while still unpeeled, place face down on a parchment-lined baking pan without oil, and roast at 400°F (204°C) for 30 minutes. Let cool before squeezing out the cloves, which will be soft and can vary in texture.
- Clean fermentation tools: Thoroughly wash your fermentation jar, weight, and lid to prevent unwanted bacteria from spoiling your sauerkraut.
- Prep the cabbage: Remove the outer leaves from the cabbage, rinse lightly under cool water, and chop to your desired thickness for optimal fermentation.
- Measure ingredients: Use a kitchen scale to precisely measure all ingredients to ensure correct salt and water balance for safe fermentation.
- Mix ingredients: In a large bowl, combine chopped cabbage, roasted garlic, black pepper, sea salt, and water. Lightly massage the cabbage to start releasing juices and break down any large pieces.
- Pack the jar: Place the mixture and all liquid into a clean 32-ounce fermentation jar, pressing down firmly to remove air pockets.
- Submerge with weight: Insert a fermentation weight to fully submerge cabbage under the brine. If there is insufficient liquid, press down with the weight to encourage more liquid release over the next 12 hours.
- Secure the lid: Place a rust-proof lid on the jar, securing it loosely enough to allow gases to escape during fermentation. Optionally place the jar on a dish to catch any overflow.
- Burp the jar as needed: During the first few days, sauerkraut will become bubbly. Open the jar briefly to release gas buildup (burp), clean the lid, and press down the weight if it rises above the brine.
- Ferment: Keep the jar at room temperature for 21-28 days to allow the flavors to develop and beneficial bacteria to proliferate.
- Refrigerate: After fermentation, remove the weight and store the sauerkraut in the refrigerator to slow fermentation and preserve flavor.
- Enjoy and review: If you love this recipe, consider leaving a five-star review to support the community.
Notes
- Use a rust-proof lid to avoid contamination from metal corrosion.
- Ensure the cabbage is completely submerged under the brine to prevent mold growth.
- Fermentation time can vary depending on ambient temperature and desired tanginess.
- Roasting garlic imparts a sweeter, mellower flavor compared to raw garlic in traditional sauerkraut.
- Burp the jar regularly in the early days to prevent excessive gas pressure build-up.
- Use a glass fermentation weight or similar to keep cabbage submerged without introducing contaminants.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Fermented Condiment
- Method: Fermentation
- Cuisine: German
Keywords: sauerkraut, roasted garlic, fermented cabbage, probiotic food, fermented condiment, fermented vegetables, garlic sauerkraut, homemade sauerkraut
