With only two ingredients, sauerkraut becomes magically delicious in as soon as 10 days using a canning jar fermentor.

When shopping look for dense, heavy heads.

Weigh the cabbage at the market, be sure you have at least 2-1/4 pounds (1 kg) per quart (l). We will create brine by salting and massaging the shredded cabbage.

Use green or red cabbage. Red will produce a brilliant fuchsia color — or a mixture will create pink!

1. Prepare the cabbage using a sharp knife,
2. Add the salt and any other add-ins, then create the brine by squeezing or pressing.
3. Load the cabbage into your fermentor and seal. Place on a saucer.
4. Store the jar out of direct sunlight and in a temperature range of 66 to 74 degrees for 10 to 21 days. Sample from time-to-time. Note: I’ve learned there is a more complex flavor towards the 21 day mark. When sour to your liking, remove the fermentor top and secure jar with two-piece metal lid and store in the fridge.

VARIATIONS: It’s good to have this basic batch in the fridge, but consider all the possibilities. I prefer to make basic batch recipes and then take some of this base and adjust with herbs, spices, and grated apple. Explore!

Apple-Ginger Kraut – To salted cabbage add: 1 grated apple, 1 TBS grated ginger and 1/4 tsp allspice powder. (If organic, skip peeling apple). Toss well.

Pepper-Garlic Kraut – To salted cabbage add: 1 tsp fresh ground pepper, 2 TBS minced garlic.

Euro-Kimchi – To salted cabbage add: 1 TBS chopped garlic, 2 tsp grated gingerroot, 2 + TBS Korean chile flakes, 2 cups grated daikon radish, 1 cup minced scallions

© 2017-2024, Bill Hettig. billhettig@mac.com