Dish of Red Cabbage Sauerkraut
(click to enlarge)

Red Cabbage Sauerkraut


Baltic, Eastern Europe

Makes:
Effort:
Sched:
DoAhead:  
2 #
**
4+ days
Must
Sauerkraut is a very popular naturally fermented vegetable all through the Baltic and Eastern European regions. Red Cabbage is an alternative to the regular White Cabbage Sauerkraut.




2-1/4
1-1/2
-------
1-1/2
1

#
T
---
c
t

Cabbage, Red (1)  
Salt (2)
-- Brine
Water
Salt (2)

All materials, tools and containers used in making this ferment must be sterile - except the Cabbage, which must not be sterilized.

Make:   -   (4+ days - 30 min work)
  1. Quarter CABBAGE lengthwise and cut out the core. Slice very thin crosswise.
  2. Pound the Cabbage to break up the fibers a bit. I spread it on the cutting board and use the smooth side of a kitchen mallet.
  3. Place Cabbage in a non-reactive bowl and sprinkle the Salt over. Massage it in well.
  4. Place in a non-reactive bowl and place a dish over the top to weight it down a bit. A little weight on top of the dish will work well. Let it sit for 16 to 24 hours.
  5. Pack the Cabbage tightly in a jar or jars leaving some head room so you can fit a weight in to keep the Cabbage submerged. Any liquid from the salting bowl goes into the jar.
  6. Make the Brine. Place Water and Salt in a pan and bring to a boil. Let it sit until cool, then pour as much as needed into the jars to cover the Cabbage completely.
  7. Place a weight in the jar to hold down the Cabbage - it will float up as it ferments. There are many weighting schemes, but I use a small, tightly sealed plastic bag (2 mil) filled with water and fitted to the jar.
  8. Place the jar in a location away from heat and light. If your jar is very full, put a dish under it to catch any liquid that escapes.
  9. Let sit for at least 3 days, then sample to see if the sourness is right. When it is how you like it, tighten the lid and refrigerate. If you use a very clean fork to get some out when you need it, it will keep refrigerated for a couple of months.
NOTES:
  1. Red Cabbage:

      Weight is for a whole head with core. Select heads that are of moderate size, solid, and heavy, without blemishes or spoiled leaves.
  2. Salt:

      Measure is for salt of table salt consistency, but without additives such as flow agents or anti-caking agents. These can cloud pickles. Korean Sea Salt for making Kimchee is ideal, and available in any Korean market. You can use Diamond Crystal brand Kosher salt which has no anti-caking agents, but it is very fluffy, so the measure should be just over twice what it would be for table salt. For details see our Salt page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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