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Coal Miners Recipe For Sauerkraut

Coal Miner’s Recipe For Sauerkraut: A Bold & Flavorful Classic

Coal Miner’s Sauerkraut is a traditional fermented dish that has deep roots in the history of coal miners. Simple yet nutritious, it’s made from cabbage, salt, and other optional ingredients like caraway seeds or juniper berries. Rich in vitamins and probiotics, this sauerkraut was not only a dietary staple but also a symbol of resilience and cultural heritage for miners.

  • Total Time: 2-4 weeks (fermentation)
  • Yield: Approximately 7-8 servings 1x

Ingredients

Scale
  • 5–7 lbs of cabbage (green or red)
  • 1 to 1.5 tablespoons of salt per pound of cabbage
  • Optional: Caraway seeds (to taste)
  • Optional: Juniper berries (1-2 tablespoons)

Instructions

  1. Shred the Cabbage: Use a sharp knife or box grater to shred the cabbage into thin slices (1/4 to 1/2 inch wide).
  2. Salting: Sprinkle salt evenly over the shredded cabbage and massage it to release moisture.
  3. Fermenting: Pack the salted cabbage into a clean fermentation vessel, ensuring it’s submerged in its own brine. Cover with a cloth and let it sit in a cool, dark place for 2-4 weeks.
  4. Optional Variations: Add caraway seeds or juniper berries for unique flavor twists during the salting process.

Notes

  • Sauerkraut is a versatile side dish that pairs well with meats like sausages, potatoes, and bread.
  • It has a long shelf life, making it a great food for colder months when fresh produce is scarce.
  • This dish is loaded with vitamins C, K, fiber, and probiotics, making it a great digestive aid.
  • Author: Lisa Doddler
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes (fermentation time)
  • Category: Side dish
  • Method: Fermentation
  • Cuisine: American (Traditional)
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 25
  • Sugar: 300mg
  • Sodium: 0g
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 6g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 0mg Let me know if you'd li

Keywords: Sauerkraut, Fermented cabbage, Traditional recipes, Coal miner's food