Sauerkraut: Fermented cabbage, tangy and flavorful
Some things indeed do better with age, and today I'm going to honor a timeless classic that magnifies with simplicity—sauerkraut. This age-old fermented dish transforms humble cabbage and salt into a tangy, gut-friendly condiment that you can enjoy with a plethora of meals. Let's follow Joshua Weissman's guidance and dive into the art of making the purest of ferments. Remember to support Joshua by checking out his content on YouTube for more incredible recipes.
Ingredients:
- Cabbage (as much as you like)
- Kosher salt (2% of the weight of your processed cabbage)
Equipment:
- Sharp knife
- Cutting board
- Large bowl
- Kitchen scale
- Mason jar or fermentation vessel
- Muddler or tamper
- Plastic wrap or fermentation weight
- Airlock (optional)
Prep Time: 20 minutes
Cook Time: 2 to 3 weeks of fermentation
Total Time: Depends on preferred level of fermentation + prep time
Instructions:
1. Begin by cutting your cabbage in half, then in quarters. Remove the core and slice the cabbage thinly, according to your preference.
2. Weigh your thinly-sliced cabbage on a kitchen scale to determine the exact amount you have.
3. Calculate 2% of your cabbage's weight to find out how much kosher salt you'll need. For example, if you have 1000 grams of cabbage, you'll need 20 grams of salt.
4. Sprinkle the salt evenly over the cabbage in a large bowl. Toss, knead, and squeeze the cabbage with vigor for 2 to 5 minutes, until a good amount of liquid is released from the cabbage.
5. Firmly pack the salted cabbage into a clean mason jar or fermentation vessel, pressing it down to submerge it in its own liquid.
6. To keep the cabbage submerged, cover with plastic wrap or use a fermentation weight. If using plastic wrap, place a small bowl on top as a weight to ensure the cabbage stays below its brine.
7. If you have an airlock, fix it to the jar. If not, either cover the jar with a lid loosely or burp it daily by opening it to release built-up gases.
8. Let the jar sit at room temperature to ferment for 2 to 3 weeks. Label your ferment with the start date.
9. Taste test your sauerkraut periodically until it reaches your desired level of sourness. Joshua recommends anywhere from 2 weeks for a mild flavor to 3 weeks for something more robust.
Cooking Tips:
- The smaller you slice your cabbage, the quicker it will ferment.
- Ensure your fermentation vessel and tools are all clean to avoid introducing any unwanted bacteria.
Servings:
Varies depending on the amount of cabbage used.
This recipe is a classic take on sauerkraut taught by Joshua Weissman, an inspiring and creative chef. To see him in action and for more fantastic recipes, visit Joshua's YouTube channel: https://www.youtube.com/@JoshuaWeissman.
#pro #fermentation #homemade #cabbage
YouTube channel - Joshua Weissman: https://www.youtube.com/@JoshuaWeissman
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