Sauerkraut

Today marks a return to my sauerkraut obsession, which has been neglected for far too long.  Oh, you thought I had given up?  Never!  I will not rest until sauerkraut perfection is achieved once again as it was the very first time I attempted it in 2008 when I had no idea what I was doing.

Feel free to play along with your own cabbage.  In 3-5 weeks, when our sauerkraut is ready, we can compare notes/swear words and if you blog about it, I’ll do a sauerkraut roundup linking over to your posts.  Okay?  Here ya go:

 

Sauerkraut

The technique is from Sandor Ellix Katz’s book Wild Fermentation.  A similarly good method can be found in The Joy of Pickling by Linda Ziedrich.  I like to add garlic and other flavorings, but using only cabbage and salt is great, too.

5 lbs. cabbage, cored, shredded thinly
3 Tbsp. sea salt
3 cloves garlic, peeled, crushed
1 Tbsp. juniper berries
2 tsp. caraway seeds
1 tsp. fennel seeds
1 tsp. celery seeds
1 bay leaf

In a large bowl, mix the cabbage with the salt and other flavorings with your hands.  The salt draws the water out of the cabbage and creates a protective brine in which the cabbage can ferment and sour.   Pack it all into a large crock as tight as you can, a little at a time, with your fists or a potato masher.  Set a plate on top of the cabbage.  It should fit snugly inside the crock without getting stuck.  Set a clean jug of water on top.  The weight will help force more water out of the cabbage as well as keep the cabbage submerged as the water level rises.  Cover the whole crock with an old pillowcase to keep out flies and dust.  Check the cabbage over the next 24 hours to make sure it has released enough water to be completely submerged.  If not, add more liquid in a ratio of 1 Tbsp. salt to 1 cup of water (stirred until salt is completely dissolved) until the cabbage is completely covered. 

Let crock sit in a cool dark corner for 3-5 weeks, checking every couple of days to skim off any foam and rinse the plate.  Check the brine level.  Water will evaporate over time, so you may need to add some fresh water to keep the cabbage submerged and prevent it from rotting.  During the fermentation period, do NOT add salt water—only fresh.  To find out why, read here.  When sauerkraut, reaches the desired flavor, use on reubens, make bacon and sauerkraut strudels, bake with bratwurst or pork chops, or eat it all by itself.  Get it right and it's worth the wait!

Local Ingredient Sources:
Cabbage, garlic: Waltham Fields Community Farm, Waltham, MA

Comments

[andrea]

Well, I can't completely play along since I have a crock-full finishing right now (in fact I had better go check it today!) Seeing as how this is my second crock this year and the first made almost two gallons of kraut, I had better stop here. Just salt and cabbage for me, although this recipe sounds pretty yummy. I usually doctor the sauerkraut when using (dill seed is my favorite addition). I think of you every time I top up the brine with extra WATER, not brine. Your lasting contribution to the fermented food world. :)

[Lynn]

I've had making sauerkraut on my brain for a while now. Have you ever made it lacto-fermented with whey?

[amanda cowan]

I just read your questions section and I laughed when I came across the upside-down chicken question.. and your comment that husband didn't know that yogurt was a dairy product. It reminded me of the time that my own husband asked me if you use cream of tartar to make tartar sauce. Lol. Hope your sauerkraut turns out awesome!

[Susanna]

Hi! Just thought of you as I was reading the new yorker food issue -2 sauerkraut pieces. One, an article about fermentation in general highlighting Katz and a personal recollection about sauerkraut. Fun! Good luck...
Susanna

[Pickledbeets]

I'm trying this one for sure. - Regarding bagging, you are spot on. Unfortunately, I probably would have said something, or started bagging for her -- I sometimes get into trouble that way.

[Tammy]

Pickledbeets: I spent some quality time at Russo's this morning and you'd think Thanksgiving was tomorrow. Sheesh!

Susanna: Oooo, I'll have to check it out. I get my New Yorkers from a neighbor's recycling bin...

Amanda: Yes, we all have our blind spots! Glad you enjoyed.

Lynn: No, I've never used whey. But I do have some whey in the freezer left over from a paneer experiment. Do tell!

andrea: Awesome! So glad your sauerkraut experiments have been fruitful! You know, I think you're on to something there by leaving the flavorings out of it until cooking time. You probably have a lot more flexibility that way. *making mental note for next time*

[deanna]

Just so you know, your sauerkraut obsession brought us together all those years ago, dear blogger, and now, 2 years in, it holds our bond strong, in its delicious, salty, tendrils.

[Sara]

I love to see you writing about sauerkraut! I live in Boston now, but I'm originally from Pennsylvania, and sauerkraut is a Pennsylvania Dutch staple! It's our New Year's Day meal, served with a pork roast (my mom always added hot dogs for my brother and I when we were younger) over mashed potatoes. None of my Boston friends had tried it and thought "ew, rotten cabbage" when I told them what it was. But I made them try and now they love it too!

Two of my favorite tips:

-Bake it in the oven in a huge roaster with the pork roast and one whole Red Delicious apple. Take the apple out at the end (of course it will be mush, but as best as you can) and be left with a sweet taste throughout!
-Not sure if you prefer your sauerkraut sweet or sour, but in PA we like it very sweet! As much brown sugar as possible!

Now I can't wait to go to my parents' for the New Years Day dinner!!