Sauerkraut - 'sour cabbage' recipe
 
Prep time
Total time
 
Author:
Recipe type: Lacto-fermentation
Ingredients
  • 1 large cabbage head
  • 20 juniper berries
  • 2 tsp of caraway seeds
  • 2 tsp of yellow mustard seeds
  • 3 TBS of sea salt
Instructions
  1. Carefully cut off the root section of the cabbage head with a cleaver. Reserve it to use as a plug to help push the cabbage mixture down in the jar.
  2. Remove and discard any wilted and unhealthy outer leaves. Reserve one clean and healthy large outer leaf to place on top of cabbage in the jar.
  3. Cut the cabbage head into quarters.
  4. Wash the cut quarters and thinly slice the cabbage into ribbons with a knife or mandolin. I decided to use ¾ of a whole white cabbage head and ¼ of a red cabbage in this recipe example.
  5. In a large mixing bowl, place the sliced cabbage and add the salt.
  6. With your hands, massage and mix the cabbage and salt together very well. Knead and squeeze the cabbage to release its juices and make it soft. The cabbage should be soft and slippery and there should be cabbage juices in the bowl.
  7. Add the juniper berries, caraway seeds and mustard seeds and mix them in with the cabbage.
  8. In a clean sterilized glass jar, carefully transfer the cabbage mixture with your hands or a wooden spoon. Pour the cabbage juices into the jar as well. Push the cabbage down firmly with your hand or a wooden spoon. Leave about 5 cm space between the surface of the liquid and the lid of the jar to prevent eruption when opening the jar.
  9. Wash and trim the large cabbage leaf and place it inside the jar on top of the cabbage. Use it to keep the cabbage submerged.
  10. Wash and trim the root section of the cabbage and place it inside the jar on top of the cabbage leaf. Use it as a plug to help push the cabbage down and keep it submerged. Make sure that the cabbage is fully submerged under its juices/brine.
  11. Place the lid back on the jar and seal tightly.
  12. Store the jar in a cool and safe place (room temperature and away from direct light). Let it ferment for 4-10 days.
  13. Check the sauerkraut everyday and let it burp by carefully opening the lid. Remember to be very careful when doing this because of the pressure build up. At the same time, push the cabbage down to make sure it is submerged either with the cabbage root plug/segment or a wooden spoon.
  14. Taste your sauerkraut after 4 days of fermentation. If you're happy with how it tastes, store it in the fridge. Otherwise, let it ferment for a little longer.
Recipe by Padaek at http://padaek.com/sauerkraut-sour-cabbage-recipe/