Sauerkraut
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
49
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.5 tbsps
Sea Salt1 tbsps
Mustard SeedDirections:
1
Prepare a jar: Thoroughly wash and dry a wide-mouth quart mason jar in hot, soapy water
2
Prepare the cabbage and carrots: Cut the cabbage into quarters and cut out the core
3
Slice the cabbage as thinly as possible, working from crown to stem end
4
Place shredded cabbage into a large nonreactive bowl
5
Grate your carrots or other vegetables with a box grater, and add to the cabbage
6
Add the salt and mustard
7
Using your hands, toss to combine all ingredients, crushing the mixture until it begins to release liquid, about 5 minutes
8
Pack the sauerkraut: Place a wide-mouth funnel in the mouth of the jar
9
Pack the mixture into the jar, pressing down to squeeze out as much air and release more liquid
10
Tightly packed, there should be just enough to fill the quart jar to the shoulder, and liquid should rise above the cabbage mixture
11
Fill a smaller jar, like a half-pint or four-ounce jar, with water and seal
12
Place on top of the cabbage mixture to keep it submerged under the juices
13
Ferment the sauerkraut: Cover the jar with a clean towel, and allow to stand at room temperature
14
Check daily to make sure the cabbage is still submerged in liquid
15
If it is not, give the mixture a good press to release more juices
16
If the cabbage still does not stay submerged, add just enough water to bring the level up
17
After two or three days you should see bubbles forming
18
Eventually you may see scum or even mold on top
19
This is normal; just skim it away
20
Begin tasting your kraut after the third day
21
When it has reached the desired level of tartness, remove the smaller jar, screw on a lid, and keep the kraut several weeks in your refrigerator