Sour Power Sauerkraut
Serves: 30
Ingredients:
Purple cabbage (medium), shredded
1 Tbsp sea salt
1/2 tbsp each of desired hearty spices such as juniper berry, caraway seed, mustard seed, dill seed, garlic, ginger, bay leaf etc
Equipment:
Mason Jar, quart size
Small jelly jar or fermentation weight
Large bowl
Cutting board
Sharp knife
Method:
Remove any weird outer leaves on your cabbage. Cut in quarters through the root, remove the root, and slice each quarter into 1/4 inch strips.
Put cabbage into a large bowl, add salt, and mix well with your hands, squeezing and massaging the cabbage for about 5 minutes. You want to see liquid being released.
Let sit for about 30 minutes to release more liquid.
Make sure your mason jar and jelly jar/weights are well-washed in hot water- we really need to limit potential sources of bacteria that could disrupt your ferment.
Pack the cabbage into the jar and pour all of the juices in with it. Punch it down so that you can force the released liquid to cover the top of the cabbage. If needed, push your small jelly jar on top to force the liquid up. The liquid creates an anaerobic environment and keeps mold from growing.
Cover with a towel to limit air exposure, or cover with the jar lid. If you screw the lid on, be aware you will need to "burp" the jar 1-2x/day while it is on your counter to avoid an explosion.
Leave on your counter for 5-7 days before moving to the fridge. The longer, the tastier!
