Sauerkraut
Sauerkraut
I like to do small batch fermenting. A litre jar of sauerkraut lasts me about three months but can be kept in the fridge longer. My favourite way to eat sauerkraut is on a carrot hot dog with lots of mustard.
Yields: 1-litre
Ingredients
900 grams or 2 lbs purple or green cabbage – sliced
23 grams Himalayan pink salt (non-ionized salt)[i] – 2.5% brine
1 teaspoon caraway seeds – optional
Steps
Remove the outer leaves of the cabbage, then thinly slice it. I weigh the sliced cabbage then calculate the amount of salt needed for a 2.5% brine. For example, 2.5% of 900 grams of cabbage equals 23 grams of non-ionized salt.
Place the cabbage in a large bowl. Sprinkle the salt over the cabbage. Let it sit for a few minutes, then start working the cabbage with your hands. When it is softened and there is a fair amount of juice in the bottom of the bowl you are ready to fill your clean 1-litre mason jar.
I use a wooden mallet to press the cabbage down in the jar. It is important to not use any metal, it can adversely impact the ferment. Make sure you add all the juice. Use a clean weight to ensure all the cabbage is submerged to prevent the growth of bad bacteria. I use a glass weight, but you can also use a smaller jam jar filled with stones or a ziplock bag filled with water.
Put a plate or bowl under the jar to catch any spillage while it is fermenting. Place it in a warm dark place for 2 to 3 weeks. After it reaches a flavour profile you like, remove the weight, put a lid on the jar and refrigerate it. It will last months in the fridge.
[i] An ideal salt for fermenting is whole, unrefined, and full of natural vitamins and minerals.
