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Archive for November, 2010

Easy Sauerkraut

 

I just used up the last of  the sauerkraut from last year’s batch, so it is time to make more.  Here is the recipe.

Makes 1 quart
From Nourishing Traditions by Sally Fallon – New Trends Publishing 2001

1 medium cabbage, cored and shredded, reserve the core and a couple of outer leaves.
1 Tablespoon caraway seeds
1 Tablespoon sea salt
4  Tablespoons of whey* (If whey is not available add an extra Tablespoon of salt)

Mix cabbage with caraway seeds, sea salt and whey in a large bowl.  Pound it all with a wooden pounder or meat hammer for about 10 minutes.  I have just used my hands to squeeze and kneed the cabbage.  The point is to release the juices, so just pound and kneed until the cabbage is very juicy. Then put it in a wide mouth quart jar and press it down with your pounder until the juice comes over the top of the cabbage. The top of the cabbage should be at least 1″ below the top of the jar. Place a leaf on top of the cabbage and add the core to the top.  This holds the cabbage down in the juice.  Put on a tight cover and let it sit on your counter at room temperature for about three days.  Then put it into the refrigerator.  You can use it immediately but it improves with age.  Six months in the refrigerator is best. 

I have added small amounts of other grated vegetables for extra color and flavor. Carrots are nice.  I also really like to add a finely chopped jalapeno pepper. 

*Whey is just the liquid that is strained out of yoghurt. I use cheese cloth in a strainer over a bowl.  Put a good quality plain yoghurt in the strainer and let the whey drain through into the bowl.  What is left in the strainer is cream cheese or creme fraiche.  I especially like the creme fraiche stirred into a squash or pumpkin soup when I am serving it. It adds a little zip to the soup and looks really pretty.

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