Monday, November 12, 2012
I don't understand this sauerkraut!
I used a "Pikl-it" jar, which is very handy, but it can be done other ways, too. I had a rather large head of green cabbage, so I shredded it in the food processor, put it all in a stainless bowl and added 3 Tablespoons of sea salt.
Next I mixed it up with my hands and then let it sit and wilt for 30 minutes. Normally, at this point, people "pound" the kraut to get the juices flowing. I didn't do that. Instead, I just kept squishing it with my hands until it was nice and juicy.
Then I packed it in the jar, put on the lid, added the water to the airlock and let it sit on the counter. It was done in about 4 days! Oh, and I also added a couple of Tablespoons of Carraway seeds. It really added a nice flavor. This will keep for a long time in the refrigerator and is rich in lacto-bacteria and enzymes and such. I love sauerkraut. Fortunately, my DH doesn't. ;)
This post is linked to Traditional Tuesday #27 and Simple Lives Thursday #122