Ingredients:
1 medium head of cabbage, white or red
2-3 Tbsp sea salt
The kraut weighed down by the plastic bag 'stopper' |
1. Have very clean hands and a clean workspace. This step shouldn't need saying, but it's especially important for fermented foods.
2. Slice the cabbage in a mandolin. Layer the cabbage into a large bowl as you shred, adding about a tsp of salt every inch of cabbage. You can adjust the salt based on personal taste but adding too little is probably a bad idea, food-safety-wise. You should add something like 2 Tbsp total for a medium head of cabbage.
2b. OPTIONAL: add a small amount of caraway seeds at each layer, if you like the spice.
3. Then you need to massage the cabbage with your hands. This is kind of exhausting on the wrists. You will know when it's 'happening'. The cabbage will soften considerably, wilt and exude liquid. Ideally, there will be enough liquid to cover the kraut in a crock, but you may have to make some salt brine for backup.
4. For some backup brine, boil water and add salt till it tastes salty but edible. Maybe a cup and a tsp? I eyeball it. Let it cool down. Actually, you may want to do that first thing :-)
5. Then you put the kraut into a clean wide-mouth mason jar, or other clean crock, and push it down pretty hard. You don't want air bubbles. Keep it wet, too, with its own juice or add brine. When you're running out of cabbage, make sure the liquid covers the top and no kraut sticks to the side of the jar at the top, because that would get gross.
6. Some people add a piece of cabbage leaf as a sort of 'lid' to hold the shredded cabbage down. I have not tried that yet. The method that works great for me is to insert a clean, new, food storage plastic bag into the top of the crock/jar and fill it with water. That sort of pushes out any air in there, you may help with something like a wooden chopstick to get bubbles out.
7. Then you put a clean kitchen towel over the top of all that, secure with a rubber band, and set in on a plate (something always runs over and spills but better than getting air in). Put it in a cool dark place for 1-2 weeks. I had one sit for 6 weeks just now and it was totally good after that still.
Shared at Wildcrafting Wednesday
I am growing cabbage for the first time, and love sauerkraut. It is one thing I'm hoping to make, pinning to my canning board.
ReplyDeleteWould love for you to share at a new link up, Real Food Fridays.
http://yourlife7.blogspot.com/2013/09/real-food-fridays-6-link-up.html
We didn't get any cabbage from our garden this year but I'm really wanting to give homemade fermented saurkraut a try. Thank you for linking this up to the HomeAcre Hop! We'd love to have you back again tomorrow.
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