More Great Recipes: Misc. Condiment

Sauerkraut!


User Avatar
Member since 2013

Serves varies | Prep Time 30 min | Cook Time 1-4 weeks

Ingredients

1 Large head of white/green cabbage, sliced or chopped thinly (save a few whole leaves for lids)
For every 5 lbs ~2 kIlos of cabbage use 2-3 Tbsp. or 28-42 grams sea salt (pickling salt is finer, so make sure to weigh if using)


Sprinkle salt on your cabbage and allow it to sweat for 15 -20 minutes in a large bowl to retain the moisture. Aggressively squeeze the cabbage or crush (by other means) the cell walls. The cabbage will change color slightly. In a fermenting jar squish the cabbage down until covered in its’ own liquid and cover using one of the cabbage leaves as a lid. Leave undisturbed in a cool dark place for 1-4 weeks.



I love adding either: lavender flowers, caraway seeds, pickling spice or chili powder to taste.



One of the best ways to use sauerkraut is on a grilled cheese sandwich if pickles are not available. I also advocate adding to simple foods.


Pairs Well With


Notes

Fermented cabbage! What a glorious delicious pro-biotically tasty condiment!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11109 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

438 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana