Name: Japanese Sauerkraut
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1/4 cabbage, shredded; 12 grams green onions, sliced; 2 teaspoons soy sauce; 2 teaspoons lemon juice; 1 teaspoon salt; 2 teaspoons whey

Showing posts with label cabbage. Show all posts

Japanese Sauerkraut

A Japanese-inspired sauerkraut flavored with green onions and soy sauce.

Asian Cole Slaw

An Asian inspired cole slaw with peanuts, ginger, lime, and soy sauce flavorings.

Korean Sauerkraut

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.

This time, we're making another sauerkraut with an international flair. This Korean-inspired sauerkraut captures the spirit of kim chi without being overly spicy. (Although you could easily add chili pepper flakes if you're so inclined.) :) Often, when eating a Korean-style meal, you'll have one main dish, and a plethora of sides, the most common being kim chi. This Korean sauerkraut doesn't taste exactly like kim chi, but it definitely gets the idea across!

Do you prefer your food spicy or mild?

Korean Sauerkraut

by CJ Huang

A Korean-inspired sauerkraut brings together the traditional flavors without being overly spicy.

Prep time: 10 minutes
Cook time: none
Total time: 10 minutes + fermenting time
Yield: 1/2 quart

Materials:

Mass	Weight	Volume	Number	Material	Notes
294 grams	10.375 ounces		1/4	cabbage, shredded
104 grams	3.75 ounces	1/4 cup		carrots, grated
		1 teaspoon		ginger, grated
		1 teaspoon	1 clove	garlic, minced
		1 teaspoon		chili pepper flakes
		1 teaspoon		salt
		1 tablespoon		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.
12 grams	0.375 ounces			green onions, sliced

Methods:

	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.

Shared with: Delicious Dishes, Wonderful Wednesday, Waste Less Wednesday, What's Cookin' Wednesday, Wednesday Showcase, Creative Ways, Pinworthy Projects, What's For Dinner? Sunday, Happiness is Homemade, Nifty Thrifty Sunday, Sustainable Sunday, Melt in Your Mouth Monday, What'd You Do This Weekend?, Turn It Up Tuesday

Latin American Sauerkraut

This week, I'm sharing some sauerkraut with a bit of Latin American flair. I'm not sure how authentic this recipe is since I've never had cortido and I didn't use any pineapple vinegar to make this Latin American sauerkraut. Even though I can't vouch for the authenticity of this recipe, I can definitely attest to it's tastiness! I really liked the flavor as well as the bit of sweetness onion added to this sauerkraut. You could also make this Latin American sauerkraut by using pineapple vinegar instead of whey and salt. Prepare everything the same, and then add enough pineapple vinegar to cover all the other materials.

Do you prefer fermenting with whey or pineapple vinegar?

Latin American Sauerkraut

by CJ Huang

A Latin American-inspired sauerkraut with carrots, onion, and a bit of oregano. Perfectly accompanies any Mexican or Latin American meal!

Prep time: 10 minutes
Cook time: none
Total time: 10 minutes + fermenting time
Yield: 2-4 cups

Materials:

Mass	Weight	Volume	Number	Material	Notes
294 grams	10.375 ounces		1/4	cabbage, shredded
104 grams	3.75 ounces	1/4 cup		carrots, grated
114 grams	4 ounces			onion, thinly sliced
		1 teaspoon		oregano
		1/4 teaspoon		chili pepper flakes
		1 teaspoon		salt
		1 tablespoon		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.

Methods:

	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 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.

Sauerkraut

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.

What do you like to pair with your sauerkraut?

Sauerkraut

by CJ Huang

A basic lacto-fermented sauerkraut. Perfect as a side to some sausage and great for gut health!

Prep time: 10 minutes
Cook time: none
Total time: 10 minutes + fermenting time
Yield: 1-2 cups

Materials:

Mass	Weight	Volume	Number	Material	Notes
294 grams	10.375 ounces		1/4	cabbage, shredded
		1 teaspoon		salt
		1 tablespoon		whey	You can strain it from yogurt or kefir or use additional salt instead of whey.

Methods:

	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.