4 day sauerkraut

With the beautiful little heads of cabbage we’ve been getting, and the high amounts of baked goods and burgers I’ve been eating, I thought it’d be nice to make a little sauerkraut. Some active cultures to add in digestion and promote healthy intestinal flora (you know, of all that industrial fauna that ends up in our diet). This recipe is simple, easy, and much less pungent than the fermented radishes. Yes, I love me some pickled radish, but a lacto-cabbage kraut is mild, crunchy and tastes great with just about everything. I think I’ll have some right now. As soon as I finish my brownie and ice cream.

4 day sauerkraut:

Using a wide-mouthed quart jar, wash and shred enough cabbage to fill the jar almost to the top. Cut it to the desired coarseness for your liking, but not small enough that little pieces could float up to the top of the water. More on this in a minute.  Pack the cabbage down several times while filling the jar.

Heat 2 cups of water in a sauce pan and add 2 tablespoons of salt, stir until dissolved. Pour this mixture into the quart jar, filling it almost to the top. Find a drinking glass or pint sized mason jar that just fits into the quart jar. Fill this glass with water to weigh it down and place it in the quart jar.

The cabbage should be submerged underwater, and the brine should rise to the very lip of the jar. You don’t want any pieces of cabbage to be able to rise to the surface, hence avoiding small chopping’s. Set the jar on your kitchen counter for 3-4 days, occasionally pressing down on the glass as the kraut begins to compress. After this time, remove the glass and screw a lid on the jar, place it in your fridge.

So good, enjoy it within a month or two. Then eat too much junk food, start to crave the micro community back in our life, and make some more.

| March 27th, 2013 | Posted in Pickles, Recipes, Uncategorized |

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