You can make this with just salt. (not this recipe) However it takes much longer to ferment. It gives you crisper sauerkraut than the usual kind. I love it tossed in a salad, or used for Reuben Soup.
Ingredients
cabbage average size around 2 lbs
3 tbsp whey from yogurt
3 tsp salt, I use Diamond kosher
Brine ratio: 1 tsp to 1 cup water
optional apples, fennel, carrots, onion
caraway seeds, celery seeds,
a fairly large container with lid
a clean plastic bag
Instructions
Please read the entire recipe prior to beginning.
This recipes uses whey; which has the lacto bacteria. So it speeds up the process considerably. Whey from my yogurt. (That liquid stuff that collects on top).
You can add: carrots, onion, apple, beets, turnips, fennel, Brussels sprouts, (finely shredded) dill weed, caraway seeds, celery seeds and juniper berries. Keep these items to 25% of the cabbage weight.
Cabbage from the grocery stores tend to be dry. You will likely have to make a brine to cover the ingredients. They need to submerged.
I used a cabbage head that was a little over 2lbs. 2 carrots finely chopped, 1/2 of a large white onion grated, and a 1/4 of a large apple, grated.
Place a handful of shredded ingredients in tall narrow container. Sprinkle a bit of salt.(a portion of 3 tsp) Crush with potato masher. Add more ingredients, salt, crush. Repeat until no salt remains.
Now tamp and turn the cabbage a few times. You will see the cabbage get moist and break down. (Some recipes call for an hour of waiting for the salt to draw out moisture-I don't.)
I crush the cabbage, etc one more time. Add the whey and mix well.
Now I add a brine mixture as I don't have enough liquid to cover. (depending on size of container and quantity of cabbage you may need 4 cups or more. Use the ratio noted above to make)
Using a clean sturdy bag place water inside and tie tightly. Place the bag inside the container -make sure it goes in the corners, this will create an air-proof lid for the cabbage. Then place regular lid on the container.
Set on counter. 68-72 is the ideal temp to ferment. After 2 days. Stir and check. Make sure and cover it well with your "water bag".
Depending on variety of factors it could be ready in 3 days. Usually 5 for me. I've never had the "bloom" or scum form as some have. I think that's due to lack of oxygen.
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