Monday, December 30, 2019

Homemade Garlicky Sauerkraut

I am using an antique
Saladmaster to shred, but
you can just use a food processor!
Probiotic foods are undoubtedly a better choice than taking a supplement (if you are not on a low-sodium diet). Many times, the probiotic strains in a supplement are already inactive by the time they reach your home. It's super easy (and CHEAP!) to make your own sauerkraut, so why not give it a whirl?

What you will need:
a food scale (or weigh your cabbage at the supermarket)
a food processor with a shredder disc or attachment, set to finest shred
A pair of disposable kitchen gloves
a large bowl
2.5 lb green or red cabbage
1 1/2 T Kosher or Himalayan pink salt (plus 1/2 T salt + 2 cups of water for additional brine)
1 1/2 T crushed FRESH garlic (do not use the kind that comes in a jar)
1 quart-sized WIDE-MOUTHED Mason jar or a kimchi box

1) Remove any soft pieces of cabbage from the outside of your head and set aside a large piece of cabbage if you are using a Mason jar. This will go on top.

2) Cut the cabbage into quarters and shred using the finest setting of your food processor.

3) In a large bowl, place about 1/4 of the cabbage and sprinkle with about 1/4 of the salt you measured out. Keep layering the cabbage and sprinkling the salt until you have all of the cabbage in the bowl. Cover with a towel and wait 30 minutes.

4) After 30 minutes, add the crushed garlic into the bowl and with kitchen-gloved hands, mix up the cabbage, pressing down on it as you mix. Cover the bowl again and wait 10 minutes.

5)  Stuff the cabbage into the Mason jar or place at the bottom of a kimchi box. If you don't have much brine, create some to add in. To do this, add 2 cups of water and 1/2 T of salt into a jar or large glass. Mix well. Pour some of the liquid into your Mason jar (or kimchi box) with the cabbage mixture to just cover all of the cabbage.

If using a Mason jar, place the large piece of cabbage you saved on top and press down with your fist to remove any air in the cabbage mixture. Close the jar top, but do not tighten it fully.

If using a kimchi box, press down the inner seal to get all of the air out, then plug the stopper and close and latch the top.

6) Place filled Mason jar (sitting on a plate in case of overflow) or kimchi box in a dark place (room temperature) like a pantry for 2-4 weeks (for the best probiotic production), opening the top every other day to "burp" it. It is completely normal for your kraut to bubble! This is part of the fermentation process.

7) When the fermentation process is complete, store the Mason jar or kimchi box in the refrigerator. Always use a clean implement to serve (and never use your hands!).


Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission. However, your use of these links as a reader is not required. 

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