Tuesday, August 20, 2013

SAUERKRAUT ~ A Tutorial!



We've received many requests for a Sauerkraut tutorial, and figure a post is the best way to get it to everyone. This is a great beginners recipe, and our personal favorite. If you'd like to omit the carrot, feel free. We prefer it for the color and the slight sweetness it adds to the flavor. 
Here's a step-by-step tutorial! *Scroll down for the recipe.


 Gather your ingredients
Whole Organic Cabbage (Green or Purple)
2-3 Organic Carrots, shredded
Sea Salt
Caraway Seed


We use caraway seed from O-Organics, (Safeway) and natural sea salt 
from Real Salt (Fred Meyer, Whole Foods, New Seasons)


Slice or chop cabbage. 
Wash cabbage, remove outer leaves, and set aside. Cut cabbage in half, remove core, Use a shredder or sharp knife to shred. (We prefer the consistency of store-bought cabbage, so we use a knife to slice ours into long 1/8" pieces, then make 2-3 cross cuts against the "grain.".  A food processor may also be used, but will produce a very short, choppy consistency.) 



 Place shredded cabbage in a large bowl and sprinkle with sea salt. 
Allowing the salted cabbage to sit (while shredding the carrots) brings the liquid out of the cabbage to make the brine.  



 Grate the carrots and add to the bowl. 


 Using a wooden spoon or flat-bottomed jar or glass, 
press down firmly until the juice pools at the bottom of the bowl. 


(It will do absolutely no good, but if you think it will, practice a few NUCCA moves) 


Juicing the cabbage takes a little arm power. Allowing the cabbage to sit after
 salting makes this step easier. We will sometimes give the cabbage about 
20 minutes to 'weep', before juicing. 


Transfer layers into a wide-mouth jar, sprinkle each layer with caraway seed, and use the wooden spoon or glass to pack the cabbage mixture into the jar and force the liquids to the top of the vegetables.


The brine must cover the cabbage mixture to ensure proper fermentation and
 prevent the growth of film or molds. If you need to, keep pressing down on the
 cabbage to bring out enough brine to cover.



Place a couple of clean folded cabbage leaves on top of the fermenting 
cabbage mixture to seal the surface from exposure to air.  


For extra protection, add a small heavy item such as a shot glass or clean rock to
 the top of the cabbage leaves to keep the fermenting cabbage covered with brine.


Seal your jar and place on a countertop to allow the fermentation process to begin.


Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 to 72° is best for fermenting cabbage. Fermentation usually takes 5 days. Refrigerate after fermentation is completed, or the desired taste has been reached.


_______________________________________________________________________________
CABBAGE CARROT  KRAUT
Whole shredded organic cabbage (green or purple)
2-3 grated organic carrots
1 tsp. sea salt
1 tsp. caraway seed

Remove the outer leaves from washed cabbage. Cut into halves and remove the core. Use a shredder or sharp knife to cut the cabbage into shreds. Grate carrots with a cheese grater or food processor.
In a large bowl, sprinkle 1 tsp. of sea salt and 1tsp. caraway seed on a head of shredded cabbage. (or salt to taste.)  Let the salted cabbage stand for several minutes to wilt slightly; this brings the liquid out of the shreds to make the brine.

Using a wooden spoon or flat-bottomed jar or glass, press down firmly until the juice pools at the bottom of the bowl. Transfer to a wide-mouth quart jar and use the wooden spoon or glass to pack the cabbage mixture into the jar and force the liquids to the top of the vegetables.
Place a couple of folded cabbage leaves on top of the fermenting cabbage mixture to seal the surface from exposure to air, and prevents the growth of film or molds. For extra protection, add a small heavy item such as a shot glass or clean rock to the top of the cabbage leaves to keep the fermenting cabbage covered with brine. Seal jar.
Formation of gas bubbles indicates fermentation is taking place. A room temperature of 68 to 72° is best for fermenting cabbage. Fermentation usually takes 5 days. After fermentation is completed, or the desired taste has been reached, cover the jar and refrigerate.

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Do you make your own sauerkraut and enjoy using additional ingredients? Share your tips/favorite additions! And let us know if you tried this recipe and what you thought! 


1 comment:

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