I learned this in Germany 🇩🇪

Quick sauerkraut (from “I learned this in Germany 🇩🇪”)

Ingredients

• Green cabbage — quantity not specified (video begins “with some cabbages”)
• Salt — described as “a bunch of salt” (exact amount not given)
• Mustard seed — amount not given
• Caraway seed (referred to in the subtitles as “caroway seed”) — amount not given
• Juniper berries — amount not given
• Reserved large outer cabbage leaves — “save some big daddy leaves for later” (used to seal jars)

Note: This method relies on salt drawing moisture from the cabbage; no water or precise salt measurements are provided in the source.

Equipment

• Knife and cutting board (to quarter and shred the cabbage)
• Mixing bowl or clean work surface (for salting and massaging)
• Mason jars with lids (for packing and fermenting)
• Optional: spoon or tamper for packing (the presenter uses hands)

Preparation notes

• Quarter and thinly shred the cabbage.
• Reserve several large outer leaves to cover the packed cabbage later.
• Do not add water or pre-measured salt — salt and vigorous massaging should release the cabbage’s own liquid to form the brine.

Step-by-step method

1. Quarter and thinly shred the cabbage.
2. Sprinkle salt over the shredded cabbage and mix so all the cabbage contacts the salt.
3. Massage and squeeze the cabbage vigorously until a lot of water/juice is released.
4. Let the salted cabbage sit for 30 minutes to allow more liquid to build up.
5. After 30 minutes, continue mixing and squeezing to extract additional brine.
6. Add spices (mustard seed, caraway seed, juniper berries) and mix to integrate.
7. Load the cabbage into mason jars in layers, packing down firmly each time so the brine rises and covers the cabbage. “This will fit way more than you think.”
8. Place the reserved large cabbage leaves over the packed cabbage and fold them down to create a seal between the cabbage and the brine on top.
9. Add lids to the jars.

The video shows the jars compressed and fermented, but no fermentation duration or temperature is specified.

Technique cues and key timings

• Vigorous squeezing/massaging and sufficient salt are essential to draw out brine.
• Allow the salted cabbage to sit for 30 minutes before final packing.
• Pack jars very tightly so the brine covers the cabbage — “brine covering the cabbage is what you want.”

Chef tips and common mistakes

• Save large outer cabbage leaves to create a seal over the shredded cabbage in the jar.
• Pack the cabbage tightly — you can fit more than you expect.
• Ensure the brine covers the cabbage before sealing the jars.
• Squeeze firmly to extract enough liquid.

Plating / serving

• The final product is described as “delicious sauerkraut” and “really came out so juicy.” No specific serving suggestions or pairings are provided in the subtitles.

Variations

• None discussed in the subtitles.

Presenter / source

• Video title: “I learned this in Germany 🇩🇪”
• Presenter/channel: not specified in the provided subtitles

Missing details to note: exact quantities for cabbage, salt, and spices; fermentation time and temperature are not provided in the source.