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.
The fourth version of sauerkraut I tried was Japanese-inspired. I'm not sure how authentic it is, but the green onions and soy sauce gave this sauerkraut an Asian feel. We found it a pleasant change from the usual sauerkraut. It's traditionally made from a rice bran culture, but whey's a lot easier for me to get since I also make kefir. You could also strain it from yogurt. If you don't have access to either or prefer to avoid whey, you can also use some additional salt or soy sauce.
Yield: 1-2 cups
|294 grams||10.375 ounces||1/4||cabbage, shredded|
|12 grams||0.375 ounces||green onions, sliced|
|2 teaspoons||soy sauce|
|2 teaspoons||lemon juice|
|2 teaspoons||whey||I strained some from my kefir. You could also strain it from yogurt. Just make sure it's got some cultures in it! :) Or if you prefer not to use whey, you could increase the amount of salt.|
|1. Gather all materials.|
|2. Combine all materials and mix together.|
|3. Place mixture into a jar, and press/beat down until liquid covers all solids.|
|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 sauerkraut is covered in liquid, you should be fine.) Allow to ferment at room temperature, tasting the sauerkraut to determine if it has fermented enough. Once fermented to your taste, store refrigerated.|