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.
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.
