You’ve got your ketchup, your mustard… Now you need some sauerkraut to round out your summer meal!
Sauerkraut is considered to be the easiest fermented pickle to make at home. You can customize as much as you want - some people add green apples, some people add fennel shavings, some people turn it into kimchi - and it’s all delicious! Plus, the lacto-fermentation bacteria are oh-so-good for your digestive system.
For easy fermentation, check out these wares from our friends at Kraut Source!
2 medium cabbages, shredded
2 tbsp kosher salt
Toss cabbage, salt and spices together in a large mixing bowl. Occasionally squeeze the cabbage and rub the salt in.
Once the cabbage is limp, transfer into a large container or glass jar. Pack cabbage as tightly as you can and then weigh down with a ziplock bag full of marbles. Cover loosely with a fabric and secure with twine; the kraut will have to breathe. Over the next 24 hours, push cabbage down every few hours to ensure that everything is submerged in juice. Whatever exposed to air will rot! If there’s not enough liquid after the first 24 hours, add a mixture of 1 tsp salt and 1 cup water and press down.
Let this sit in a cool, dark place for 10 to 14 days, or until desired sourness and texture. Taste every day, and scoop off any scum (scum means that the bacteria is happy and active!). Once it tastes good to you, cap it off and refrigerate to stop further fermentation.
Your sauerkraut will keep in the refrigerator for up to a month.
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