Sauerkraut

Ingredients:

  • 1 medium green and 1 medium red cabbage (Mine came to around 4.5 lbs total), washed and dried
  • 3 Tbsp kosher salt
  • 1 Tbsp whole black peppers (optional)
  • 1 tsp turmeric powder (optional)
  • 2 tsp red pepper flakes (optional)

Equipment:

  • 2 Wide Mouth Ball Jar, 32-Ounce. I used 2 40 oz jars that I specifically purchased for making sauerkraut. Alternately you can use a crock with lid or ceramic jar with lid
  • Sharp 10" chef knife and clean cutting board
  • 2 Pyrex glass mixing bowls

Method:

  • Save a couple of the outer leaves whole, and shred the cabbage using a sharp chef's knife in to fine strips
  • Keep the red and green cabbage separately
  • Take about half the green cabbage in one pyrex bowl, add 3/4 Tbsp salt and massage with hands for 5-10 minutes (depending on how tender your cabbage is) until cabbage is limp and has released a lot of liquid
  • Do the same with the red cabbage in another bowl. Red cabbage tends to be crisper than green cabbage and may need more massaging
  • Layer the red and green cabbage in to one jar tamping down with your fist or with a flat spoon or potato masher as you go. The salty brine should submerge the cabbage almost fully
  • When you have reached within the top 1 inch of the bottle, stop and use the saved outer leaf to cover the top.
  • Repeat with the other jar
  • Weigh the cabbage down with a smaller bottle that will fit in the mouth or just keep pressing down every day until the cabbage is fully submerged in the liquid
  • After 2 weeks, do a quick taste test. Refrigerate if it has fermented to your liking. If not allow it to ferment some more.

Variations:

  • Black Pepper: Use a mortar and pestle to crush around 1 Tbsp of whole black peppers. After each layer of cabbage, sprinkle some crushed black peppers. We love the peppery taste combined with the sour taste
  • Turmeric and red pepper flakes: After massaging each batch of cabbage with salt, add about 1/4th tsp of turmeric and 1/2 tsp of red pepper flakes and mix. Then follow steps above to layer in to a glass jar. I am trying out turmeric for the first time and am not sure if the antibacterial properties of turmeric will prevent lacto-fermentation, but V says the bacterial will always win in the end! Will keep you guys posted!