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Time to make sauerkraut. The summer cabbages I picked the other day started looking kind of ratty. So an evening sauerkraut session was in order.

Here’s what I use:
Cabbage
Salt
Caraway seeds
Juniper berries

Cabbage shredder
Scale
Stamper
Preserving jars
Etc

Now to the work:
– clean cabbages
– shred them
– weigh up one kilo
– mix in 15 grams seasalt (1.5%)
– put in crock and pound/press with stamper
– continue adding cabbage/salt mixture and stamping till all is softened
– mix in herbs and spices
– put in canning jars
– seal and label
– place in room temperature for 5 days
– then place in cool room
– ripe to eat after about 5 weeks

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Shredding

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Stamping

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Mixing salt

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Sealed for fermentation

This is a natural fermentation by lactic acid producing bacteria. Sauerkraut is traditional to eastern europe and asia and the national dish of Germany.

The most popular spice used is caraway seeds. We often make sauerkraut with the addition of only juniper berries, but many jars get different spicings. This batch has a couple of jars with caraway and garlic, and one jar is an experiment in kimchi making, where I mix the basic cabbage salt mash with shredded carrots, white radish, ginger, garlic, and red pepper. Other vegetables, herbs and spices can be added as well.

There are an infinite amount of variations to this recipe.

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