This traditional fermented food is a fantastic source of probiotics and has recently become popular. Although inexpensive to make, sauerkraut can be very expensive to buy, so DIY will really pay off. Choose red or green cabbage and, if desired, add a few small carrots or other hearty root vegetables (shred them before adding). Then add herbs or spices, fresh ginger slices, or other flavorings to create interesting taste profiles. Once you have the basic principles of fermentation, getting creative with ingredients is fun.
• 2 small to medium heads cabbage (about 3 pounds), shredded, plus 1 or 2 whole leaves
• 1½ tablespoons sea salt
• 2 bay leaves, or 1 tablespoon caraway seeds, or to taste (optional)
Place the shredded cabbage into a large bowl. Sprinkle with the salt. Rub the salt into the cabbage, massaging with your hands until the cabbage wilts and releases its juices to form a liquid brine, 10 to 15 minutes with large batches. This may be easier to do with the cabbage and salt evenly divided into two or three smaller batches. At first it may feel like the cabbage is too dry to release enough liquid, but keep pressing and massaging firmly until the cabbage is wet and has released its liquid.
Place one ceramic crock or two quart-size glass canning jars in the sink and fill with boiling water to sterilize. Empty the jars and tightly pack the cabbage and liquid inside, adding a cup or so at a time and pressing until each layer is tightly packed and the liquid begins to rise above the cabbage. Fill the jars to 1 to 2 inches from the top of the jar. Wedge a clean cabbage leaf over the top of the shredded cabbage and tuck it around the edges to hold the shredded cabbage beneath the liquid. The liquid should remain above the top cabbage leaf. If there is not enough liquid, pour salted water (2 teaspoons sea salt dissolved in 1 cup warm filtered water) over the top until the liquid covers the cabbage by about 1 inch.
Cover with a fermentation lid (see A Primer on Pickling, here) and set on the counter. Let ferment for a minimum of 10 to 14 days, or up to a couple months, depending on the indoor temperature and the desired flavor. Check the taste after a couple of weeks, using clean utensils, to decide how long you prefer the sauerkraut to pickle. Vegetables will pickle faster in warmer climates. Check to make sure the cabbage stays packed beneath the level of the liquid and add salted water as needed. Skim off any foam that accumulates on the water when you check or taste the sauerkraut. Otherwise, leave the sauerkraut alone for the duration.
When the sauerkraut has fermented to your liking, divide it into smaller portions, if desired. Seal with a regular lid, and refrigerate. The cabbage will continue to slowly pickle in the refrigerator. It will keep longer in the refrigerator than most other pickles, up to 6 months.
Calories: 1 (Per 1 tablespoon)
Carbohydrate: 0 g
Protein: 0 g
Fat: 0 g