Not your Grandma's Sauerkrautcomments (1) November 17th, 2012
This easy and quick recipe is from my friend Jeanette Larson, craft director at the Ozark Folk Center, shepherdess, teacher and more. You can vary ingredients for flavor-add herbs and spices-or other vegetables.
1 head cabbage
2 carrots or jalapenos or …
1 onion, or not
2 tablespoons non-iodized salt
1/2 cup whey off yogurt or live cultured cheese or 1/2 cup juice from your last best batch of kraut to act as a catalyst for starting this batch
Tools needed: 1 gallon glass jar, 1 gallon zip-close bag, big bowl, potato masher, knife, cutting board
Slice and chop your cabbage and onion fairly fine. Grate or chop carrots. You can use a kraut slicer if you have one, but it's not necessary.
Toss the cabbage, carrots and onion in the big bowl, sprinkle with salt, add whey. Mix well, then pound with the potato masher to start the process, allowing the cabbage to give off juice. When the kraut is juicy, put it into a very clean gallon jar.
Put a gallon zip-close bag in the top of the jar and add cold water. Seal the bag. Leave on the back of the counter, or someplace else cool, dry and out of the sun for two weeks. Add water to the zip-close bag if needed. After two weeks, pour the water out of the bag, pull it out of the jar and taste your kraut. If you want it to ferment more, just put the bag back in, fill it up and let it go another week.
You can eat the kraut fresh within a month or two of making it, or you can it in sterile jars for 20 minutes in a hot water bath and keep it for a year.
You can add a very wide variety of ingredients to kraut. Experiment and enjoy!
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