Sauerkraut

👥 12 servings
⏱️ 33150 minutes
🗣️ English (detected)
category: Toppings & Pickles
counters: Deli, The Bowl Shop
aka: kraut, sour cabbage, kapusta kiszona, kiszona kapusta, sauerkraut for reubens, fermented cabbage
pairs-with: corned-beef, sour-dill-pickles, deli-rye-bread
slack: forgiving — nothing may sit above the brine: what is submerged ferments and what is exposed goes mouldy
step: refrigerate 2 days
#cabbage #fermented #no-cook #condiment #deli

From: John Chen's Tabular Recipes

🥘 Ingredients

  • green cabbage 2 kg
  • kosher salt 40 g
  • caraway seed 1 Tbs
  • water 1 cup
  • kosher salt 1 tsp

🍳 Cookware

  • half-gallon jar
  1. 1
    Shred green cabbage and toss it hard with kosher salt and caraway seed .
  2. 2
    Press @&( timer down in the bowl with your fists or a weight and 30 min , until it has slumped by half and the liquid covers it.
  3. 3
    Pack @&( timer into a half-gallon jar a handful at a time, pressing each layer under the liquid, and top up if needed with water mixed with kosher salt .
  4. 4
    Weight @&( timer so everything stays below the surface, cover it loosely so the gas can escape, and 3 weeks at 65°F (18°C), out of the sun.
  5. 5
    Refrigerate @&( timer and 2 days before eating, which settles the sourness.

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