Surkål | Sauerkraut

Fermented cabbage

One of the best condiments for Christmas is what we call surkål. Traditionally we boil the cabbage with stock, vinegar, caraway seeds, salt and pepper for 45 minutes until soft and delicious. The past couple of years I’ve gotten really into fermenting – both for the flavor and health benefits, which is why sauerkraut has found its way to my Christmas table. The crisp and tangy flavor is the perfect match to our ‘ribbe’ (pork belly) that we serve every year.

In this post however, I will give you the recipe for the traditional AND the fermented one. You might notice I got both white and red cabbage on the picture – and you’re right, I’ll give you both!

We have a great tradition of using cabbage in our cuisine – ever heard of our national dish fårikål?

Fermented Sauerkraut

1 cabbage (red or white)

1 tbsp salt

2 tsp caraway seeds

1. Finely slice the cabbage either with a knife or mandolin and add into a big bowl or container.
2. Add salt and start massaging the cabbage until soft and full of liquid. You can take a few breaks and let the salt work its magic for you from time to time.
3. Add to clean, sterlizied jars and press down so the liquid releases from the cabbage and covers the jar. If it doesn’t release enough water, simply add cold water on the top until covered.
4. Secure the lid and let sit in room temperature for at least a week. I prefer at least two – you can taste and see what you prefer. It will turn more acidic by the day. Make sure you open the lid from time to time to release pressure building up. Make sure it’s still covered in water.

Traditional Surkål

1 white cabbage

2 apples

1 tsp salt

2 tsp caraway seeds

3 dl stock

2 tbsp vinegar 7%

2 tbsp sugar

0,5 tsp pepper

1. Finely slice cabbage and apples, and add to a saucepan.
2. Add salt, caraway seeds and stock.
3. Bring to a boil and let simmer for 45 minutes.
4. Add vinegar, sugar and pepper to taste.
5. Serve immediately or store for a couple of days in the fridge!