Crunchy, slightly spicy, and full of vitamins and probiotics, this simple yet delicious naturally lacto-fermented sauerkraut recipe can be made with all pantry/commissary ingredients.
Prep Time30 minsCook Time1 hr 39 minsTotal Time2 hrs 9 mins
INGREDIENTS
1 medium head green cabbage (1-1.5 kg)Finely shredded
2 small carrotsShredded
1 medium yellow onionThinly sliced
2 ribs celeryFinely diced
2 jalapenosFinely diced - remove membrane and seeds for less heat
3 oz kale (baby or grown-up)Thinly shredded
1-3 chipotles in adobo, plus 1-2 tbsp sauceFinely chopped
Kosher saltor other non-iodized salt, such as sea salt
Fermenting vessel(s), such as mason jars or fermenting crockThis recipe fits nicely into one half-gallon or two quart jars
DIRECTIONS
1Carefully clean work surface, cutting board, large bowl, knife, and fermenting vessels using soap and hot water. Optionally, sanitize equipment using a food-safe sanitizing solution (if available), such as Star-San.
2Finely shred and/or chop vegetables using a mandoline slicer set to the thinnest setting, or a sharp chef's knife.
3Place a large bowl on a kitchen scale and tare (zero) the scale. Add all vegetables to the bowl, and note the weight.
4Multiply the weight of the vegetables by 2% or 0.02. Zero the scale again, and add that amount of kosher or sea salt.
(e.g. if you have 1500 g of vegetables, add 30 g of salt.)
5Using your clean (or gloved) hands, mix the vegetables and salt until thoroughly combined. As you mix, squeeze the vegetable mixture to expel water.
6Allow the mixture to stand for 10 minutes to draw out additional water.
7Working 3-4 handfuls at a time, pack vegetable mixture into fermenting vessel. After each layer, use a long, flat ended instrument such as a muddler, blender tamper, or potato masher to press the mixture down into the jar, making sure there are no trapped air pockets. Repeat with remaining vegetables until container is full. Pour any water remaining in the bowl into the jar.
8Cover loosely with a lid (do not over-tighten, to allow gases to escape). Place in a cool, dark location and allow to ferment.
After 2-3 days, small bubbles will begin to form. After 2 weeks, taste the sauerkraut for flavor and texture. Repeat daily until the desired flavor is reached (up to an additional week), and then transfer to the refrigerator. Keeps for up to 6 months.
Ingredients
1 medium head green cabbage (1-1.5 kg)Finely shredded
2 small carrotsShredded
1 medium yellow onionThinly sliced
2 ribs celeryFinely diced
2 jalapenosFinely diced - remove membrane and seeds for less heat
3 oz kale (baby or grown-up)Thinly shredded
1-3 chipotles in adobo, plus 1-2 tbsp sauceFinely chopped
Kosher saltor other non-iodized salt, such as sea salt
Fermenting vessel(s), such as mason jars or fermenting crockThis recipe fits nicely into one half-gallon or two quart jars
Directions
1Carefully clean work surface, cutting board, large bowl, knife, and fermenting vessels using soap and hot water. Optionally, sanitize equipment using a food-safe sanitizing solution (if available), such as Star-San.
2Finely shred and/or chop vegetables using a mandoline slicer set to the thinnest setting, or a sharp chef's knife.
3Place a large bowl on a kitchen scale and tare (zero) the scale. Add all vegetables to the bowl, and note the weight.
4Multiply the weight of the vegetables by 2% or 0.02. Zero the scale again, and add that amount of kosher or sea salt.
(e.g. if you have 1500 g of vegetables, add 30 g of salt.)
5Using your clean (or gloved) hands, mix the vegetables and salt until thoroughly combined. As you mix, squeeze the vegetable mixture to expel water.
6Allow the mixture to stand for 10 minutes to draw out additional water.
7Working 3-4 handfuls at a time, pack vegetable mixture into fermenting vessel. After each layer, use a long, flat ended instrument such as a muddler, blender tamper, or potato masher to press the mixture down into the jar, making sure there are no trapped air pockets. Repeat with remaining vegetables until container is full. Pour any water remaining in the bowl into the jar.
8Cover loosely with a lid (do not over-tighten, to allow gases to escape). Place in a cool, dark location and allow to ferment.
After 2-3 days, small bubbles will begin to form. After 2 weeks, taste the sauerkraut for flavor and texture. Repeat daily until the desired flavor is reached (up to an additional week), and then transfer to the refrigerator. Keeps for up to 6 months.
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