Seriously Delicious Sauerkraut
Here’s What You Need:
1 small head of organic green cabbage, shredded (save two large leaves)
1/2 medium vidalia onion, finely sliced
1 few turns of freshly coarse-ground black pepper
1 small clove of minced garlic
1 medium lemon
1 Tbsp top quality salt like Himalayan salt or Celtic sea salt
Instructions:
1/2 medium vidalia onion, finely sliced
1 few turns of freshly coarse-ground black pepper
1 small clove of minced garlic
1 medium lemon
1 Tbsp top quality salt like Himalayan salt or Celtic sea salt
Instructions:
1. Put the shredded cabbage in a large mixing bowl, add salt and massage for about 3 minutes (I do this by grabbing fists full and squeezing hard, mixing with my hands in between).
2. Add pepper, garlic, onion and both juice and zest from the lemon. Mix thoroughly with hands again.
3. Load the mixture into a very clean glass jar (with a lid that closes tight), pressing/packing down after every other spoonful.
4. Fill and pack all the way to the bottom of the neck of the jar, making sure the veggies stay below the brine/juice.
5. Firmly press the sauerkraut down using your fist or the back of a wooden spoon.
6. Now take the two large leaves of cabbage, fold into thirds and then roll up; place one of these rolls in each jar on top of the sauerkraut, pressing down so that the brine comes up and covers the cabbage rolls (these rolls serve as a weight to keep the veggies under the brine, plus they help keep oxygen away from your kraut. When the sauerkraut is done you just toss these leaves away as they may have some black spots or such on them. No worries though, just use your common sense and nose when deciding if your fermented veggies have gone bad. The probability of going bad is very low if you follow these instructions.). If the brine doesn't come up the neck of the jar, add more salted water. Your veggies must be covered by the brine at all times!
7. Screw the lid onto the jar and let sit on the counter or in the pantry for about 3-4 days. Be sure to open the jars every day to release the built-up gasses and to press veggies down with a wooden spoon to ensure the release of gas. After 3 or 4 days, check the taste and refrigerate.
Trust me, this kraut ROCKS!! ;)
Makes 1 medium jar.
2. Add pepper, garlic, onion and both juice and zest from the lemon. Mix thoroughly with hands again.
3. Load the mixture into a very clean glass jar (with a lid that closes tight), pressing/packing down after every other spoonful.
4. Fill and pack all the way to the bottom of the neck of the jar, making sure the veggies stay below the brine/juice.
5. Firmly press the sauerkraut down using your fist or the back of a wooden spoon.
6. Now take the two large leaves of cabbage, fold into thirds and then roll up; place one of these rolls in each jar on top of the sauerkraut, pressing down so that the brine comes up and covers the cabbage rolls (these rolls serve as a weight to keep the veggies under the brine, plus they help keep oxygen away from your kraut. When the sauerkraut is done you just toss these leaves away as they may have some black spots or such on them. No worries though, just use your common sense and nose when deciding if your fermented veggies have gone bad. The probability of going bad is very low if you follow these instructions.). If the brine doesn't come up the neck of the jar, add more salted water. Your veggies must be covered by the brine at all times!
7. Screw the lid onto the jar and let sit on the counter or in the pantry for about 3-4 days. Be sure to open the jars every day to release the built-up gasses and to press veggies down with a wooden spoon to ensure the release of gas. After 3 or 4 days, check the taste and refrigerate.
Trust me, this kraut ROCKS!! ;)
Makes 1 medium jar.
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