Alton Brown Sauerkraut Recipe

When it comes to homemade sauerkraut, Alton Brown’s recipe is the one I go to every time.

Why, oh why, you ask?

This unique ferment of shredded cabbage with pickling salt, juniper berries, and caraway seeds is exactly what I’m after.

Making your own sauerkraut might seem daunting, but trust me, patience is key.

It’s worth the wait!

Once prepared, let the magic of fermentation happen over about 30 days, transforming your simple ingredients into tasty goodness.

A helpful tip: pack the cabbage mixture tightly to ensure an even fermentation.

How to Make Alton Brown Sauerkraut

Ingredients

• 5 lbs Cabbage (shredded)
• 3 tbsp Pickling Salt
• 1 tbsp Juniper Berries
• 2 tsp Caraway Seeds
• 1 qt Water

Step-by-Step Instructions

Step 1:

In a large bowl, thoroughly mix the shredded cabbage with pickling salt, juniper berries, and caraway seeds.

Use your hands or tongs for the best result.

Step 2:

Pack the seasoned cabbage into a large plastic food container or a pickling crock.

Make sure to press it down tightly to remove any air pockets.

Step 3:

Combine water with additional pickling salt, then pour into a zip-top bag.

Seal the bag tightly and place it on top of the cabbage mixture to weigh it down.

Step 4:

Leave the mixture at room temperature to ferment.

This process should take about two weeks, depending on your room temperature.

Check the sauerkraut daily.

Step 5:

Taste your sauerkraut after about 10 days and let it ferment longer if you want a stronger flavor.

Refrigerate once it’s to your liking to stop the fermentation process.

Tips and Tricks for Making This Recipe

Keep It Submerged

Always check that the cabbage stays submerged in the brine to prevent spoilage during fermentation.

Clean Utensils

Ensure all your tools and containers are thoroughly sanitized to avoid introducing unwanted bacteria.

Spices Adjustments

Feel free to experiment with spices; coriander seeds or bay leaves can add unique flavors.

Fermentation Space

Keep your sauerkraut in a room at a constant temperature to ensure even fermentation.

Check Daily

Visually inspect and taste the sauerkraut daily during fermentation to monitor its progress.

Keep these tips in mind, and you’ll enjoy making this classic dish!

What to Serve with Alton Brown Sauerkraut

Bratwurst Pairing

You can’t go wrong with serving sauerkraut alongside bratwurst.

The smoky and savory flavors of bratwurst pair perfectly with the tangy taste of sauerkraut, making this a classic combination you’ll want to try.

Buy high-quality bratwurst from your local market, grill them up, and serve with a generous portion of sauerkraut on the side.

Pork Chops

Thick, juicy pork chops bring out the best in sauerkraut, offering a satisfying balance of flavors.

Consider making herb-crusted pork chops or a citrus-glazed version for something a bit different.

The hearty nature of pork cuts through the acidity, creating a delectable pairing that works well for dinner.

Roasted Potatoes

If you’re looking for something comforting, roasted potatoes are a great choice.

The crispiness of oven-roasted potatoes complements the tangy, fermented sauerkraut.

Try adding rosemary or thyme to the potatoes for a fragrant touch that ties the meal together beautifully.

Hash Browns

Consider using sauerkraut as a topping for hash browns for a fresh breakfast idea.

This unique twist brings together the salty crunch of the hash browns with the slightly sweet, tangy sauerkraut.

Add crumbled sausage or fresh herbs like parsley for a bit more flavor and texture.

Sweet Potato

Experiment with serving sauerkraut with sweet potatoes for a sweet and savory blend.

Adding a bit of brown sugar and cinnamon to the sweet potatoes can enhance this pairing.

It’s an unexpected combination that works surprisingly well and can make for an interesting side dish at your table.

Variations and Substitutions

Using Different Ingredients

You might want to add a touch of sweetness to your sauerkraut with brown sugar or honey.

Both options can soften the acidity and balance the flavors beautifully.

Replacing the classic caraway seeds with fennel seeds gives a fresh twist, imparting a mildly sweet and aromatic taste.

Adding Liquid

Consider incorporating white wine or beer for depth and complexity in your sauerkraut.

You’ll notice how these liquids can really enhance the dish, adding subtle, intriguing layers of flavor to your creation.

Adjusting Flavors

Tweak the tanginess by experimenting with apple cider vinegar if you prefer a more robust, fruity undertone.

This substitution can complement the cabbage and spices in a delightful way.

Choosing Salt Alternatives

If you’re trying to reduce sodium, you could explore using sea salt or kosher salt.

Either choice can provide your sauerkraut with a distinct flavor profile without compromising that essential salty touch.

How to Store Leftover Alton Brown Sauerkraut

Storing leftover sauerkraut is all about maintaining freshness and flavor in a simple way.

When you’re ready to store it, transfer the kraut into an airtight container to keep out unwanted air and bacteria.

Seal the container tightly, and this will help prevent spoilage!

Refrigerator Storage

For short-term storage, place the container at the back of your fridge where it’s coldest.

This method keeps your sauerkraut fresh for up to three months, maintaining its texture and sour taste.

Make sure your refrigerator is set between 42 to 45°F for optimal preservation.

Freezer Storage

If you’d like to keep the leftovers for an extended period, consider freezing them instead.

Use a freezer-safe, airtight container, and your sauerkraut will be good for up to six months.

Thawing in the fridge overnight is best for retaining its flavors.

Pantry or Basement Storage

If you have a cool, dark basement, you have another great option for storing leftover sauerkraut.

In a place kept at around 55°F, your sauerkraut can last up to a year.

Just be mindful that it might soften a bit over time.

Common Mistakes to Avoid

Salting Incorrectly

Using the right amount of salt is crucial when making Alton Brown’s sauerkraut recipe.

Too little salt can lead to spoilage, while too much might make the sauerkraut too salty to enjoy.

Aim for about 1 cup of salt for every 25 pounds of cabbage to get the best outcome.

Exposing to Air

Maintaining an oxygen-free environment is essential during fermentation.

Air exposure can increase the risk of mold or other unwanted microorganisms in your sauerkraut.

If possible, use a sealed crock instead of an open one to create a better environment for fermentation.

Ignoring Temperature

The temperature plays a huge role in the fermentation process of sauerkraut.

Keeping the temperature between 70-75°F will help the sauerkraut ferment properly.

Avoid storing it in an area that’s too warm, as it might affect flavor and quality.