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Winter sauerkraut

Ingredients :

  • 800 g – Cut green cabbage
  • 350 g – Carrot
  • 350 g – Daikon
  • 40 g – Parsley
  • 20 g – Sea salt
  • 2 g – Coriander seed
  • 2 g – Mustard seed
  • 1 g – Dried juniper berry
  • 1\8 tsp. – Coarsely ground black pepper

Technique:

  • Detach the 2 or 3 outer cabbage leaves, wash and set aside.
  • Cut the cabbage into long strips (1). I use the food processor or mandoline for this. Set aside.
  • Cut the carrots into thin half-moons (3). Set aside.
  • Cut the daikon into triangles (5). Set aside.
  • Remove the large stems of the Italian parsley and chop the rest (4) . Set aside.
  • Combine everything in a large bowl and add sea salt and spices (6-7).
  • To make a larger batch I use this guideline: 1.5% by weight of salt, so for 1 kg of vegetables I would use 15 g salt.
  • Massage well and mix for 2-3 minutes to allow the cabbage to sweat.
  • Place everything in a glass jar and compress well (8). The juice will rise to the surface and I use the outer cabbage leaves to cover and compress (10-11).
  • Cover with lid or plastic wrap and place in an area free from dust (12).
  • Leave in a dark place at room temperature to ferment for 7 days.

    SAudet-Choucroute

Tip:

When the container is full, I put it in another container to avoid any damage caused because the juice is likely to increase and such an arrangement will allow for this expansion.

Fermentation:

Sauerkraut can be fermented between 7 to 21 days. You can decide how long to let it continue.
You can taste the sauerkraut from time to time and stop it when you reach a stage you prefer.
A large batch of sauerkraut can be stored in the fridge for about ten months.

 

A Stéphanie Audet recipe

www.stephanieaudet.com