from Fermentation Revolution
Sauerkraut is the classic of classics in fermentation. It is also a rite of passage for the fermentation apprentice. If, at first, the experiment seems too laborious, start over and practice until you’ve mastered it. Most of the other recipes will then seem a lot more accessible.
Ingredients
2 lb 3 oz (1 kg) white and/or red cabbage
4 tsp (20 g) sea salt
1 tsp (5 mL) caraway seeds
1 tsp (5 mL) freshly ground
black pepper
1 tsp (5 mL) spices that inspire you
Equipment
Scale
Mandolin or chef’s knife
Bowl
1-quart (1 L) glass jar or fermentation jug
pounder (optional)
weight (optional)
airlock (optional)
Directions
Set aside 1 whole cabbage leaf. Using a mandolin or chef’s knife, finely chop remaining cabbage and place in a bowl. Add salt, caraway seeds, black pepper and any other spices that inspire you.
Mix with your hands for a few minutes, until cabbage begins to release water. Some may find this a sensual experience…
Transfer to the jar or fermentation jug, in small quantities, pressing down cabbage each time by hand or using a pounder. The liquid that is produced should submerge the cabbage.
Place cabbage leaf on top of mixture to prevent cabbage bits from coming into contact with air. Place a weight on top of cabbage leaf if necessary to keep it submerged.
Use the jar burping technique (see page 38) or an airlock.
Let ferment out of direct light for 3 weeks.
Remove weight inside jar and discard bits of cabbage floating on the surface, if any. Taste sauerkraut, which should be acidic.
Keeps for 1 year in the refrigerator.
Nada’s Tips & Tricks: I grew up with a sauerkraut barrel in the corner of the kitchen and it accompanied many meals. Healthy with a taste that will pucker up your mouth! Start playing with this recipe now as cabbage is cheap and by the time fresh fruit and vegetables are in season, you’ll be a pro!
Permissions and credits courtesy of Fermentation Revolution by Sebastien Bureau and David Côté © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold. Originally published under the title Révolution Fermentation © 2017, Les Éditions de l’Homme (Montreal).
Translation copyright © 2018 Robert Rose Inc. Cover and text design copyright © 2017, Les Éditions de l’Homme (Montreal) https://robertrose.ca/catalogue/fermentation-revolution/
