Making Small batch sauerkraut on your countertop is something that I do on a regular basis, usually every couple of weeks. This falls into the category of fermented vegetables which are quickly growing in popularity because of the natural pro-biotics in them especially Lacto Bacillus.
If your a stranger to these terms well they are not a stranger to you. Lacto Bacillus is a bacteria that is very friendly to your digestion, it kills the bad bacteria in your tummy and creates a nice environment for digestion.
You can get these pro biotics in other fermented vegetables, yogurts and even buy pills. Some nutritionists believe you should start small but work up to having a half a cup or so with each meal and you will see a big difference in your tummy's health.
I have found that even 3-4 days will ferment your kraut to where it has a wonderful natural tang and delightfully crunchy. I then jar it up and it keeps fermenting in the fridge for a week to 2 weeks. Many recipes you will find online use way too much salt. While this will preserve the food, it tends to retard or kill the development of pro biotic bacteria.
Ingredients:
1 medium head of cabbage about 8 cups shredded
1 medium head of Purple Cabbage
8 cups shredded
2-3 apples, semi tart, somewhere between, Granny Smith and Delicious
5-6 carrots
20 grams or 2 heaping tablespoon kosher salt (9 grams)
Don't use an iodized salt. Lots of folks use sea salt but I tend to stay away from anything that may contain iodine.
Brine (optional if needed)
1 1/2 quarts of water left out over night to get rid of the chlorine
You can boil the water also for 15 min. and let cool
1 1/2 slightly heaping tablespoons Kosher Salt ( 16 grams)
Don't use an iodized salt, lots of pro's use sea salt.
Equipment:
Clean and sanitized quart wide mouth canning jar, ceramic bowl or crock.
Shred the green cabbage with a knife or a Mandoline slicer like this one. You can use a knife also, chopper's choice.
The end pieces I cut up with knife, to save my knuckles.
Now I grate an apple into the green cabbage.
Shred the carrots into the mix
Add the Kosher salt to the shredded mix.
It is important to use a salt that is free of iodine and flow agents that can hurt the fermentation, like most table salts.
Pure sea salt should be fine.
of the pro biotics like lacto bacilus.
Next I shredded the purple cabbage. I had some green left over and so I threw that in the pot as well.
added the heaping tablespoon of Kosher salt and crushed it up with my hands and let it sit for 20 minutes until it is nice and juicy.
Pack in the kraut into a quart mason or canning jar. Believe me just keep pushing it down, it will allT fit. Keep pressing the kraut down until all the kraut is underneath the juice. The juice acts as a barrier to the kraut so it won't mold.
A glass leftover pickle jar works fine also.
I let the kraut sit at room temperature topped with a folded paper towel secured with a rubber band. It doesn't have to be in the dark. The optimum temperature is
Let the Kraut sit for at least 7 days. The household temperature should be between 65 degrees and 75 degrees F. Above 80 degrees F the kraut will be a bit mushy. I taste it each day to see how it is doing. If a white scum forms on topit isn't harmful just skim it off. If a pink scum forms it is best to throw it out. Ideally let the kraut ferment for about 3 weeks. It does taste excellent after about 3 days, however this is only one type of probiotic bacteria.
While this is great flavor and healthy for you, it is better to get the full complex flavors of your kraut by letting it sit for 3 weeks. To learn more about these different bacterias, here is an excellent article by Holly Howe at Makesauerkraut.com about how long to ferment sauerkraut and what different bacterias are at work and how they add to great complex flavors and health. Lots and Lots of great vitamins and probiotics. That is why many call fresh fermented kraut a superfood.
In 3 -5 days my Sauerkraut looks like this and tastes crunchy and wonderful!
I put it into a canning jar or other glass container and cover with the brine.
It will continue to ferment slowly in the fridge. It lasts a week to 2 weeks.
Usually after a week I will use the rest in cooking.
You can add spices like pepper, ginger, caraway, juniper berries to season it.
Here is a batch I made with both white and red cabbage and one clove of garlic. This is enough to give
a nice background flavor that compliments the tang of the cabbage.
I start the day with a simple salad of greens, both kinds of kraut and some cauliflower pickle.
I order from the German Deli more frequently than ever.
I try to get in bulk to make the shipping dollars count.
Also there are sales all the time I like to take advantage of.
They are nice folks. If you don't believe me call them.
and tell them Stephen Block sent you from the German Goodies Newsletter. Shop for German Food
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