The hardworking coal miners of Appalachia and Pennsylvania relied on preserving cabbage through fermentation to sustain their families through long winters. Sauerkraut provided essential nutrition, was inexpensive to make, and kept well in cool root cellars. This simple, time-tested method reflects the resourcefulness of mining communities who made the most of seasonal harvests, creating nourishing food that could last months without refrigeration.
Coal Miner’s Recipe For Sauerkraut In a Jar
Course: SidesCuisine: USADifficulty: Easy
Servings
4
servingsPrep time
30
minutesFermentation time
516
hours40
minutesCalories
35
kcalTotal time
517
hours10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 kg 5 lb fresh green cabbage
2 tablespoons 2 tbsp non-iodized salt (kosher or canning salt)
1 teaspoon 1 tsp caraway seeds
2 2 juniper berries
1 teaspoon 1 teaspoon dill seeds (optional)
Equipment
Mixing Bowl- Cutting board et Knife
- jar
- wooden spoon
- Clean cloth and rubber band
- Clean kitchen towels
Directions
- Wash your hands thoroughly and ensure all equipment is clean.
- Quarter the cabbage and remove the core.
- Slice the cabbage thinly (about 1/8 inch thick) using a sharp knife or mandoline.
- Place the sliced cabbage in the large bowl and sprinkle with salt.
- Using clean hands, massage the salt into the cabbage for 5-10 minutes until it begins to release water and become limp.
- Add caraway seeds, juniper berries, and/or dill if using, and mix thoroughly.
- Pack the cabbage firmly into the clean quart jar, pressing down with the wooden spoon to remove air pockets.
- Continue adding cabbage until it’s about 1-2 inches from the top of the jar, making sure the liquid covers the cabbage.
- Place the glass weight or clean stone on top of the cabbage to keep it submerged beneath the brine.
- Cover the jar with a clean cloth and secure with a rubber band to keep out dust and insects while allowing gases to escape.
- Place the jar on a plate or shallow dish (to catch any overflow during fermentation) in a cool, dark place like a root cellar or cool kitchen corner.
- Check daily and press down if the cabbage rises above the brine.
- After 3-4 weeks, the sauerkraut will have a pleasantly sour flavor and is ready to eat.
- Remove the cloth, seal with the jar lid, and store in a cool place.
Notes
- Coal miners’ wives traditionally made sauerkraut in late fall after the cabbage harvest, storing jars in cool root cellars to supplement winter meals.
