Directions: |
Directions:Begin by rinsing your cabbage, then remove and discard any blemished
leaves, especially ones with black spots. Next, peel off one whole leaf
and set it aside. Cut the cabbage from top to bottom, down through the
core into two halves, and then cut each half again into quarters. Cut out
and discard the cores from the cabbage quarters.
Next, place one wedge of cabbage on your cutting board cut-side
down, and slice across the grain as thinly as you can to shred it. As each
quarter is shredded, transfer the cabbage to a large bowl and sprinkle
with some of the salt. Keep adding cabbage and salt in layers until
you’re out of both. (If you’re using spices, sprinkle them on now.)
With your hands or a large spoon, toss the cabbage well to incorporate
the salt evenly. Then squeeze and massage the cabbage a bit to work it
in. Next, use the Pickle Packer to pound the cabbage and begin breaking
down the cell walls to release the juice. Pound it down flat, then toss it
all together and pound it again.
Continue pounding and mixing until the cabbage is wilted and juicy
This can take several minutes. (If you get tired of pounding you can
place a plate on top of the cabbage and something heavy on top of the
plate. Then cover it all with a towel and let it sit for a couple hours to
macerate.)
When the cabbage is thoroughly pounded and juicy, it’s time to pack
the jar. Add a couple handfuls of the cabbage to a 1 quart mason jar and
use the Pickle Packer to pack it down firmly.
As you push the cabbage down, the brine will rise up in the jar. Keep
adding and packing down the cabbage until the jar is filled to the
shoulder. Do not overfill the jar! Two pounds of cabbage fits pretty
perfectly into a 1 quart mason jar. If you find that the jar is full but
there are still a few spoonfuls of cabbage left, toss them with a bit
of olive oil for a tasty fresh salad.
Now take the clean cabbage leaf you reserved and lay it flat on
your cutting board. Set the jar on the leaf, near the top where it is
more pliable. Use a sharp knife to cut a circle out of the leaf, exactly
the diameter of the jar. Place this leaf directly on the surface of the
sauerkraut to help prevent little bits from floating up. Place a Pickle
Pebble on top of the leaf to keep the cabbage submerged under the
brine. Wipe the rim of the jar, then add a Pickle Pipe and secure the
ring. Write the date on the side of the jar with a felt-tip pen and set
it in a dark place to ferment.
At first your kraut may be a little dry if the cabbage was not
very fresh. Wait a day or two to see if it releases enough juice to
submerge all the cabbage and the Pickle Pebble. If it does not, make
a brine of 1/2 teaspoon salt dissolved in 1/2 cup water. Add enough
of this so that the Pickle Pebble is completely submerged.
Fermentation should begin within a day or two.
As it proceeds you will notice these changes:
» The cabbage swells up so that the brine is almost touching the lid.
» Pockets of gas appear in the cabbage.
» The color changes from bright to drab green.
» Bubbles or foam appear on the surface of the brine.
» A sulfurous aroma emits from the jar.
» White sediment in the bottom of the jar
All of these things are normal signs of healthy fermentation! Sauerkraut
takes a long time to ferment and the flavor improves with age. If your
house is warm you may check it as early as 2-3 weeks; for cooler temps
plan to allow 1 month or more.
When you think your kraut is ready, open the jar to have a taste. The
cabbage should have changed from white to nearly translucent. The
salty flavor should have diminished; it has been replaced with the
bright, tangy flavor of the lactic acid.
Once your sauerkraut has fully fermented, remove the Pickle Pipe and
Pickle Pebble. Seal the jar with the original lid and ring, and transfer to
the fridge for storage. |
This recipe for Traditional Sauerkraut is from