Small Batch Sauerkraut Yield: makes 1 quart Active time: 10 minutes Total time: 2 weeks Special equipment: sharp knife, 1 quart jar This recipe appears in: In a Pickle: Small Batch Sauerkraut Ingredients 1 small cabbage (approximately 2 pounds) 1 tablespoon sea salt 1 teaspoon caraway seeds (optional) Procedures 1 Remove core from cabbage. Cut in half and finely shred. 2 Place cut cabbage in large bowl and sprinkle salt on top. 3 Using your hands, knead the salt into the cabbage, squeezing firmly to help release liquid from the cabbage. You can also use a potato masher to pound the cabbage until it begins to break down. 4 When the volume of cabbage appears to have reduced by half, add the caraways seeds and work them in. 5 Pack the salted cabbage into the quart jar in layers, firmly pressing it down each time before adding more (the entire 2 pounds of cabbage should fit into a quart jar). 6 Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar. 7 Loosely cap the jar and place it in a cool, dark spot. 8 Check every other day, removing any bloom and pressing cabbage down if it has floated above the liquid (be warned, it will be a bit stinky. That’s normal). 9 After two weeks, taste the sauerkraut. If you like the flavor, place the jar in the refrigerator. If you want something a bit stronger, let it continue to ferment until it pleases you.
Posted on: Wed, 24 Sep 2014 19:36:16 +0000
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