ONE OF MY FAVORITE SAUERKRAUT RECIPES
created by me with the help of many people throughout the years and world
thank you all...especially Terezas father in Bratislava Slovakia
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1 larger head cabbage
1/4t sugar
1/2t caraway seed
1/2t dill seed
1/2t coriander seed
1/2t mustard seed
1/2t juniper berry
1/2t black pepper corns
1/2t seaweed powder/flakes(i blender nori)(use this for mineral bacterial support)
1/2t black salt(himalayan sulfer salt or kala namak)(optional obviously cuz its not easy to find)
1T salt celtic(or any salt worthy of pickling)(himalayan is fine)
1T dill weed(dry)
1C salt water to top off(1T salt per cup water=saturation)
optional a couple bay leaves
-----------------------------------------------------
if you dont know how to ferment. look at my kim chi recipe. but this is a different process kinda. much info if you google the process. ill write a little here:
1~slice cabbage VERY thin(1/8 inch or less)
2~mix all ingredients minus the 1C salt water and cabbage.
3~massage/knead the salt/herb mix w/ the cabbage in container.
4~press flat and let sit for an hour or so covered in container.
5~smash/press kneaded mix into a glass and cover/place weight/top off with salt water mixture
6~keep at least 65f for one week or more.
7~make sure all cabbage is under salt water all the time......
below picture is 1/2 gallon jar(clean and full of water as a weight), on top of 1/2 gallon plastic yogurt lid(cabbage leaves can be used), on top of 2 heads of cabbage, in 1 gallon kmart jar in extra brine(cuz i like it like that) at 66 degrees....and heating pad on timer and towels for insulation and water kefir on left(different story):
created by me with the help of many people throughout the years and world
thank you all...especially Terezas father in Bratislava Slovakia
=======================
1 larger head cabbage
1/4t sugar
1/2t caraway seed
1/2t dill seed
1/2t coriander seed
1/2t mustard seed
1/2t juniper berry
1/2t black pepper corns
1/2t seaweed powder/flakes(i blender nori)(use this for mineral bacterial support)
1/2t black salt(himalayan sulfer salt or kala namak)(optional obviously cuz its not easy to find)
1T salt celtic(or any salt worthy of pickling)(himalayan is fine)
1T dill weed(dry)
1C salt water to top off(1T salt per cup water=saturation)
optional a couple bay leaves
-----------------------------------------------------
if you dont know how to ferment. look at my kim chi recipe. but this is a different process kinda. much info if you google the process. ill write a little here:
1~slice cabbage VERY thin(1/8 inch or less)
2~mix all ingredients minus the 1C salt water and cabbage.
3~massage/knead the salt/herb mix w/ the cabbage in container.
4~press flat and let sit for an hour or so covered in container.
5~smash/press kneaded mix into a glass and cover/place weight/top off with salt water mixture
6~keep at least 65f for one week or more.
7~make sure all cabbage is under salt water all the time......
below picture is 1/2 gallon jar(clean and full of water as a weight), on top of 1/2 gallon plastic yogurt lid(cabbage leaves can be used), on top of 2 heads of cabbage, in 1 gallon kmart jar in extra brine(cuz i like it like that) at 66 degrees....and heating pad on timer and towels for insulation and water kefir on left(different story):
 |
| pic below is an experiment with brussel, fenugreek, and mung sprouts in the mix |
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