Homemade Sauerkraut for Dummies
We've posted a Sauerkraut recipe before, but it occurs to us that for the uninitiated that version — as wonderfully simple as Cooky Cat can make it — may still be too complicated.
We understand the intimidation of the unknown. Fondly remembering our first attempt at the Omelet. Kimchi. Sex. (That last one: Baby, really, I had no idea.)
Also, if you are venturing into this fermented food territory for the first time, you don't want to make — what we say in the feline world — "a litter box full".
So now that you are sufficiently amused, here's something to amuse your bouche.
1 Quart Sauerkraut Recipe
— 5 Cups tightly packed thinly shredded Cabbage. (The salted shredded Cabbage shrinks, so 5 Cups slims down to 4 Cups.)
— 2-3 small cabbage leaves/pieces
— 1 Tablespoon Kosher Salt (No Iodized!)
— 2 Cups clean water (No Tap Water!)
Toss the shredded cabbage with the Tablespoon Kosher Salt. Tamp down. Let stand for a few hours. Then, add 2 Cups pure water and mix. Tightly pack shredded Cabbage into a clean Quart jar. Place cabbage leaf pieces on top to hold down shredded mass under brine. Fill to top with brine. Place lid on jar loosely. Wait a few days. Taste. Refrigerate when sourness is to your taste. The Sauerkraut will continue to slowly ferment in the refrigerator; but slowly. Keeps a long time.
Check in every day. As gas forms in the jar, the cabbage mass will expand. Tamp down. Fermentation is anaerobic; so it happens under water, away from air. Be sure to place a plate under jar during fermentation to catch any brine spill over. Top with a little salt and water as needed.
Here are the other fermented foods recipes for when you want to go to the next level.
A link to another take on the subject.