Once there was a Jar. A lonely jar hanging around the cupboard.
“Winter is coming”, said the Jar, “We shall perform the winter tradition of fermentation. Who shall come to the call?”
The Cabbage exclained, “I will!”
“Great! Who else?”
“I will!”, said the Salt”.
“Perfect! Then we need Bondo to help us into this tradition….Bondo!!!!”
Easy sauerkraut recipe
Equipment:
- cutting board
- knife
- large bowl to mix and massage the cabbage
- cabbage 500g
- scale to measure the cabbage and salt
- salt (sea or Himalaya recommended)
- large, clean, 3+ liter jar with a wide opening. (Fermenting jars)
Steps:
Easy to remember. 2% salt. 500g x 2% = 10g of salt
- Wash and dry jar
- Weight the bowl or zero out the scale
- Peel the first 2 layers of the cabbage
- Cut cabbage in quarters and remove core
- Shred small strips of cabbage and put onto the large bowl
- Weight cabbage from the bowl
- To measure how much salt you will need, use the formula above cabbage in grams multiplied by 0.02.
- Measure the amount of salt and add to bowl of shredded cabbage.
- Fun part begins….massage, mix, and squeeze the salt and cabbage together. Cabbage juices will start to accumulate.
- Massage for 10minutes until the salt, cabbage, and juices are fully mixed.
- Fill the jar with the mixture until 3/4 full. push down the cabbage and juices should be on top of the cabbage.
- Close the jar and place in a corner of your kitchen. Best in a cool and dark corner.
- Let it ferment for 1-2 weeks. Every day “Burp” the jar to let the gas escape.
Benefits of sauerkraut
- Probiotic
- immune system booster
- good for the digestion
How to serve sauerkraut
- by itself
- over hot dogs
- side dish for fried fish
- cooked with ham and wine
- with pastrami
- many, many, more.
Let your taste buds “sauer”!