With Summer upon us, it's time to discuss what's on your hot dog. How about some sauerkraut? More specifically, how about some homemade sauerkraut? Kris Bordessa, who wrote the new cookbook Attainable Sustainable from National Geographic, stopped by Tonia's Kitchen to discuss her DIY Sauerkraut recipe, which she promises tastes better than anything you'd buy at the store. Kris told Tonia she keeps the ingredients list short, and fresh, and keeps the process easy, to get more people interested in DIY fermenting.
- 2 medium cabbage, red or green
- 2 T. sea salt
- ½ cup whey or brine from a previous batch, if not using whey/brine, double the sea salt
- ½ gallon mason jar or 2 quart-sized wide-mouth jars
- Remove outer leaves of cabbage, core and shred cabbage, and place into a large bowl.
- Add salt and optional whey/brine. Pound with a wooden spoon or mallet for five to ten minutes until juices are released.
- Put cabbage into jars and, using clean hands or a utensil, press cabbage down until juices cover the top of the cabbage.
- Leave 1-inch head-space at the top of the jar (a little more if using glass weights).
- Add optional glass weights and seal lid tightly.
- Keep in a cool location (60-70 degrees) for 3-7 days.
- Once you see bubbling, you can move your sauerkraut to cold storage.
- Sauerkraut can be eaten immediately, or continue to age for even better flavor.