Sauerkraut

Updated: May 21, 2019



This has been called the "gateway" to lacto fermentation.  You can add anything you want to sauerkraut; other vegetables, spices, etc.  This recipe is for a naked sauerkraut.  It's very basic; cabbage and salt.  Sometimes I don't ferment this, I use it as a side, salted cabbage.


There are recipes that uses caraway seeds, carrots, apples or red cabbage.  I like making this naked sauerkraut because I like to cook with it as well, not just eating this plain.  This way I can flavor the final product the way I want it to taste.


I vary on the amount of time I let my kraut ferment.  I normally let it go for at least 2 days and as long as 3 weeks.  There are people who say that you need to let it ferment at minimum of 1 week.  You will need to determine what flavor you want and how you will use it to determine how long you ferment your kraut.  For a fresh taste, I do the 2 to 4 days and eat it as is or turn it into coleslaw.  The longer it ferments, the more tangy the flavor becomes.  It's great on hot dogs and making choucroute garnie.

E'ai ka kou!!! (let's eat)


Ingredients

  • 2 lbs cabbage

  • 9 grams of salt- I start with 4.5 grams of salt per pound of cabbage- then taste it and add more if needed.

Procedures

  • Thinly slice the cabbage, use a chef knife or mandoline.  I like my cabbage very thin, you can cut it as thin or as thick as you would like.

  • Weigh the cabbage, I use 4.5 grams of salt per pound of cabbage.

  • Add the salt to the cabbage and mix well.  Add more salt if you please.

  • Put the cabbage into the vegetable press and press for at least 2 hours and up to over night (for a longer press, I keep it in the refrigerator).  If you don't have a vegetable press (I suggest buying one because it a great tool to have  or if you want to make Japanese Tsukemono).  DO NOT discard the liquid.

  • Add the cabbage into the mason jar.  Press the cabbage down and fill until you are 1.5 inches from the top.  Fill the jar with the liquid to cover the cabbage.

  • Put the weight on the cabbage to insure it stays below the water.

  • Attach the air lock (follow the manufactures directions).

  • Check the ferment after 1 day.  Check the level of the liquid and add more if needed or take some out if there is too much liquid.

  • Weigh the cabbage, I use 4.5 grams of salt per pound of cabbage.  Thinly slice the cabbage, use a chef knife or mandoline.  I like my cabbage very thin, you can cut it as thin or as thick as you would like 



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