We recently got a head of cabbage, and I wasn't sure what I wanted to do with it. Then James mentioned he thought some sauerkraut would be good, but I didn't want to risk making a whole cabbage's worth of sauerkraut only to not have it turn out since I remembered the last time I did, and we ended up discarding most of the batch. So I thought maybe I could make a few different batches. As luck would have it, I was also reading through Nourishing Traditions, and they have four sauerkraut recipes! I figured if I made 4 different batches, at least one would turn out, right? Plus, if they didn't, at least we wouldn't have to eat too much before moving onto the next flavor. I'll share these four sauerkraut recipes (regular, Latin American, Korean, Japanese) with you over the next weeks.
Once I decided to make the four batches of sauerkraut, I figured I'd start with "original." You really can't go too much simpler. You need a mere three ingredients, one of which is optional! Since I opted to use whey in addition to salt, this sauerkraut isn't too salty. I got the whey by straining it out of my kefir. You could do the same or use yogurt whey. Just make sure it's got some live cultures. :) If you don't have any whey or want to avoid it, you can also use an additional teaspoon of salt.
Yield: 1-2 cups
|294 grams||10.375 ounces||1/4||cabbage, shredded|
|1 tablespoon||whey||You can strain it from yogurt or kefir or use additional salt instead of whey.|
|1. Gather all materials.|
|2. Combine all materials and mix well.|
|3. Place mixture into a jar, and press/beat down until liquid covers all cabbage.|
|4. (Optional - Place a layer of plastic film on top to decrease exposure to oxygen. I like to use this layer of plastic film to slow evaporation and decrease air exposure, but as long as the cabbage is covered in liquid, you should be fine.) Allow cabbage to ferment at room temperature, tasting the cabbage/sauerkraut to determine if it has fermented enough. Once the cabbage is fermented to your taste, store refrigerated.|