Sauerkraut: Fermented cabbage.
Homemade Sauerkraut is a traditional fermented dish made of cabbage and salt. The process involves finely shredding fresh cabbage and combining it with salt prior to tightly packing it into a jar where it's left to ferment at room temperature for several weeks. Through fermentation, the cabbage takes on a tangy flavor and becomes rich in probiotics. This savory and slightly acidic condiment is commonly used as a side dish or topping in a variety of cuisines and is especially appreciated for its digestive health benefits.
Introduction:
Sauerkraut is a fermented delicacy that truly proves some things get better with age. Forget the store-bought variety – creating your own tangy, probiotic-rich sauerkraut at home is both gratifying and simple. With only two ingredients and time, you can transform cabbage into a crunchy, flavorful complement to countless dishes. Let's dive into Joshua Weissman's guide to making the easiest and most basic ferment: old-school sauerkraut.
Ingredients:
- Cabbage (quantity of your choice)
- Kosher salt (2% of the weight of processed cabbage)
Equipment:
- Knife
- Cutting board
- Large mixing bowl
- Kitchen scale
- Clean glass jar or fermentation container (like a half-gallon mason jar)
- Muddler (or similar utensil for pressing)
- Plastic wrap or a plastic bag filled with water
- Airlock (optional, for the jar)
- Label for dating the ferment
Instructions:
1. Prep Time: 30 minutes
2. Cook Time: 0 minutes (Fermentation Time: 2-3 weeks)
3. Total Time: 30 minutes + fermentation time
4. Begin by cutting your cabbage in half, and then into quarters. Slice out the core from each piece and proceed to finely shred the cabbage.
5. Place your sliced cabbage into a large mixing bowl and weigh it using a kitchen scale.
6. Calculate 2% of the weight of your cabbage to determine the amount of kosher salt needed. For example, if your cabbage weighs 1800 grams, you'll require 36 grams of kosher salt.
7. Evenly sprinkle the calculated amount of salt over the cabbage. Toss and knead the cabbage with vigor, as if you were making dough. Continue to squeeze and crush the cabbage to release its juices. Do this for 2-5 minutes, depending on your strength.
8. Pack the salted cabbage into a clean glass jar, pressing it firmly. Press it down hard enough so the juices rise above the cabbage to create a brine that submerges the vegetable matter.
9. Cover the cabbage with plastic wrap or a water-filled plastic bag to create tension and keep the cabbage submerged in its brine.
10. If you’re using an airlock for your jar, set it up according to the manufacturer's instructions. If not, leave the lid slightly loose to avoid pressure build-up, or remember to 'burp' the jar daily.
11. Allow the cabbage to ferment at room temperature, away from direct sunlight, for 2-3 weeks. Check and taste periodically. Two weeks is generally optimal for a balanced sourness, but you can let it ferment up to three weeks or to your preference.
12. Once you're happy with the flavor and texture, your homemade sauerkraut is ready to be enjoyed. It is delicious on its own or as a condiment with various dishes.
Cooking Tips:
- Make sure the cabbage stays submerged in the brine to prevent mold.
- Taste test your sauerkraut every few days to monitor its development.
Servings: Varies based on the amount of cabbage used.
This recipe was inspired by Joshua Weissman and his love for fermentation. For more culinary adventures and detailed recipes, visit his YouTube channel at https://www.youtube.com/@JoshuaWeissman.
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YouTube channel - Joshua Weissman: https://www.youtube.com/@JoshuaWeissman
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