Thursday, January 20, 2011

Recipe: Sauerkraut

Here's an easy sauerkraut recipe:
(Sally Fallon's recipe)


One large cabbage
1 Tbsp sea salt


1. Shred cabbage using either a large, sharp knife or use a food processor - which makes the job SO much easier.

2. In a bowl, mix shredded cabbage with sea salt.

3. Pound with a wooden pounder, a meat hammer  or something like a potato masher (which is what I use) for about 5-10 minutes to release juices.

4. Place in a quart sized jar and press down on top of the cabbage.

The top of the cabbage should be at least 11/2 inches below the top of the jar - it will expand. Cover tightly and keep at room temp. for about 3-7 (I do 7) days before transferring to cold storage. The sauerkraut may be eaten immediately, but improves with age.

*If the juice doesn't cover the sauerkraut simply add some salt water into the jar(s). (Dissolve 1 tsp of sea salt in one cup of warm water.)

Sandor Katz (the author of Wild Fermentation) has a method I've tried as well - I found that Sally's method is nice and simple ... and fool proof.

I love to eat our sauerkraut with one of my most favorite recipes: Sauerkraut-Garlic Chicken

Two things to remember:

Do not open the jar until the 2 or 3 days have past. Opening the jar may ruin the lacto-fermentation process that has begun.

You'll know if you didn't create a successful fermentation process because your food will go bad and stink super bad and there'd be no way you'd want to eat it. So either it worked or it didn't.

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