What do you get with cabbage and time ? You get Homemade Fermented Sauerkraut!
I love growing cabbage and I’m good at it. I have cabbage that weight as much as 8.5 pounds. I have made three recipe of sauerkraut. The first sauerkraut was a simple kraut the next one was Spicy Carrot Cabbage Kraut and todays is Pear – Juniper Berry Sauerkraut. Each one is so different from each other. I’m in love with the Spicy Carrot Cabbage Kraut. It is my favorite.
I have no idea where I got this recipe. I have had it for a few years . Knowing me I changed it . It starts with warming the dry peppers and spices in a dry pan over medium heat. The heat wakes up those aromatic oils.
Best of all, they have live probiotics which are great for your gut.
Making good use of my time and enjoying the kraut. I hope you like the recipe.
All In A Jar is looking forward to the day we can open the doors for classes.
Take care and be safe.
See you in class
Fermented Spiced Carrot Sauerkraut
21/4 pounds green or red cabbage
1 to 2 dried guajillo or New Mexico chili, remove seeds and cut up
1 tsp caraway seeds
1 tsp cumin seeds
1 lb. coarsely shredded carrots
1 clove garlic, minced
2 tbsp. sea salt
1. In a small skillet combine chili pepper pieces and caraway seeds, and cumin seeds. Cook over medium heat about 3 minutes or until toasted and fragrant, shaking the skillet and stirring occasionally. Let cool. Using spice grinder, grind mixture until coarsely ground.
2.Use wood cutting board, remove outer leaves from cabbage. Quarter cabbage heads lengthwise; remove cores.
3. Using food processor or a large chef’s knife, shred cabbage.
4. Place the shredded cabbage in a large metal bowl and sea salt, using a wood mallet smack cabbage for ten minutes. Add carrots, garlic and spice mixture into the cabbage, mix well. Let sit for 10 minutes.
5. Into a large ceramic crock ( if using a crock make sure you have a plate that can sit on top of the cabbage to hold below liquid ) or glass container ( like a jar ). Push down to remove any air bubbles and to get the liquid above the cabbage at least one inch.
6. If cabbage doesn’t release enough liquid, add a brine to cover cabbage at least by one inch.
7. For the brine, combine filter water ( no chlorine) and sea salt in a ratio of 1 cup filter water to 1 teaspoon sea salt.
8. If using a jar, place the lid on loosely so the gases can be released.
9. Place the container in a cool dark place to ferment for 5 days.
10. Each day use a clean spoon and push down the cabbage and making sure the brine is above the cabbage.Taste to see if this is what you want if it tastes great to you, put in the refrigerator for up to 2 months. If any discolored cabbage appears at the top, remove and discard it. If the brine is low add more. The cabbage must be submerged completely in brine to ferment safely. If you see any mold discard the sauerkraut. The sauerkraut is ready when it has a slightly crunchy texture and pleasantly tangy flavor.