SAUERKRAUT
Grace note: Don't be scared of fermentation. Good bacteria do all the work in this simple project that turns out crisp, tart kraut with a minimum of effort. Green or red cabbage both work great, though of course the resulting color of the kraut will vary accordingly. Feel free to get creative with seasonings -- horseradish, fennel seed and caraway are all classic additions -- but do not vary the proportions of salt to vegetable.
Provided by Sean Timberlake
Categories condiment
Time P3DT20m
Yield One quart
Number Of Ingredients 4
Steps:
- Prepare a jar: Thoroughly wash and dry a wide-mouth quart mason jar in hot, soapy water.
- Prepare the cabbage and carrots: Cut the cabbage into quarters and cut out the core. Slice the cabbage as thinly as possible, working from crown to stem end. Place shredded cabbage into a large nonreactive bowl. Grate your carrots or other vegetables with a box grater, and add to the cabbage. Add the salt and mustard. Using your hands, toss to combine all ingredients, crushing the mixture until it begins to release liquid, about 5 minutes.
- Pack the sauerkraut: Place a wide-mouth funnel in the mouth of the jar. Pack the mixture into the jar, pressing down to squeeze out as much air and release more liquid. Tightly packed, there should be just enough to fill the quart jar to the shoulder, and liquid should rise above the cabbage mixture. Fill a smaller jar, like a half-pint or four-ounce jar, with water and seal. Place on top of the cabbage mixture to keep it submerged under the juices.
- Ferment the sauerkraut: Cover the jar with a clean towel, and allow to stand at room temperature. Check daily to make sure the cabbage is still submerged in liquid. If it is not, give the mixture a good press to release more juices. If the cabbage still does not stay submerged, add just enough water to bring the level up. After two or three days you should see bubbles forming. Eventually you may see scum or even mold on top. This is normal; just skim it away. Begin tasting your kraut after the third day. When it has reached the desired level of tartness, remove the smaller jar, screw on a lid, and keep the kraut several weeks in your refrigerator.
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Bindu Kandel
[email protected]I love this recipe! It's so easy to make and the sauerkraut always turns out delicious.
Parvej Allam
[email protected]This is my go-to sauerkraut recipe. It's always a hit with my family and friends.
Kiara Hankins
[email protected]I've never made sauerkraut before, but this recipe made it easy. It turned out great and I'm so glad I tried it.
Leena Sardar
[email protected]This sauerkraut recipe is a great way to use up leftover cabbage. It's also very economical, which is always a plus.
Bobby Lowe
[email protected]I'm not a big fan of sauerkraut, but my husband is. I made this recipe for him and he loved it! He said it was the best sauerkraut he's ever had.
Jeanette Misner
[email protected]This recipe is a keeper! The sauerkraut was tangy, flavorful, and had a nice crunch. I served it with grilled bratwurst and mashed potatoes, and it was a perfect meal.
Flame Boy
[email protected]Easy and delicious! I used a combination of green and red cabbage, which gave the sauerkraut a beautiful color. It was a hit at my dinner party.
PK GAMING
[email protected]Followed the recipe to a T and it turned out perfect. The sauerkraut was flavorful and had a nice sour tang. Will definitely be making this again.
Zoe Isaacs
[email protected]Not a huge fan of sauerkraut, but this recipe changed my mind. It's tangy, savory, and has just the right amount of crunch. Will definitely make it again!
Everything
[email protected]I've made sauerkraut before, but this recipe takes it to the next level. The addition of juniper berries and caraway seeds really gives it a unique and flavorful twist. Highly recommend!
Mussa Turay
[email protected]This sauerkraut recipe is a winner! It was easy to make and turned out delicious. I especially appreciate the detailed instructions, which made the process foolproof. Thanks for sharing this recipe!