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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izabelle Robert
robert@gmail.comThis sauerkraut recipe is a great way to add some tangy flavor to your meals.
angela Dubose
a1@hotmail.comI've never made sauerkraut before, but this recipe made it easy. It turned out great!
Jeff Telly
jt@aol.comI made this recipe for a potluck, and it was a big hit! Everyone loved the tangy flavor of the sauerkraut.
Godfred Yeboah
godfred_yeboah67@hotmail.comI followed the recipe exactly, but my sauerkraut turned out too sour. I think I might have let it ferment for too long.
Rasheedat Atoke
rasheedat_atoke@gmail.comThis sauerkraut recipe is easy to make and has a nice tangy flavor.
Hasan Hosen
hasan_hosen@gmail.comI'm not a big fan of sauerkraut, but this recipe was actually pretty good!
Innah Bee
i-bee9@hotmail.co.ukThis sauerkraut recipe is a great way to use up leftover cabbage.
Kevon Nada
kevonnada30@yahoo.comI love this sauerkraut recipe! It's so easy to make and always turns out delicious. I like to serve it with roasted pork or sausages, and it's also great on top of grilled brats.
Dabanger Ashirafz
d@yahoo.comThis sauerkraut recipe is a great way to use up leftover cabbage. It's easy to make and has a nice tangy flavor. I like to serve it with roasted pork or sausages.
Gael Escorcia
escorcia@gmail.comI was a bit hesitant to try this recipe because I'm not a big fan of sauerkraut, but I was pleasantly surprised! The sauerkraut was tangy and flavorful, and the apples and caraway seeds added a nice touch. I will definitely be making this again.
Joyful Nketia
joyful.n@yahoo.comThis sauerkraut recipe is a keeper! It's easy to make and always turns out delicious. I like to serve it with roasted pork or sausages, and it's also great on top of grilled brats.
Amam Miazi
miazi.a21@yahoo.comI've made sauerkraut a few times before, but this recipe is by far the best! The sauerkraut was so flavorful and tangy, and the cabbage was perfectly tender. I will definitely be using this recipe again.
Tony Akiki
t_a54@hotmail.comThis was my first time making sauerkraut, and it turned out surprisingly well! The instructions were easy to follow, and the sauerkraut had a great flavor. I especially liked the addition of apples and caraway seeds.
Masud Ali
ali.masud44@yahoo.comI followed the recipe exactly, and the sauerkraut turned out great! It had a nice tangy flavor, and the cabbage was tender and flavorful. I served it with some roasted pork and potatoes, and it was a hit with my family.
Fallon Hux
fallonh@hotmail.comThis sauerkraut recipe was a delightful experience! The flavors were perfectly balanced, with a tangy sourness that complemented the savory richness of the pork. The cabbage was tender and flavorful, and the addition of apples and caraway seeds added