California Farm Fresh 3 day Sauerkraut

Name: California Farm Fresh 3 day Sauerkraut
Yield: 2 people, 3 cabbages, half a year, 24 meals
Cuisine: American
Ingredients: 1 large cabbage, usually 4 to 5 pounds; Tsp himalayan rock salt per pound; 5 green peppercorns per pound; 3 whole cloves per pound; 5 flaxbark juniperberries per pound; 1/4 teaspoon caraway per pound; 1 strong california bay leaf per pound; Glass white wine

Hobby Horseman @HobbyHorseman

California, United States

White, green or red cabbage, this method lets you taste your fresh sauerkraut after three days, instead of two weeks. I use the wooden hammer to speed up the fermentation. Stays fresh for half a year by using white wine instead of vinegar, the fresh flavor shines through better. I have a half gallon brown crock for one cabbage, a gallon stone pot for two cabbages. If you use glass, make sure it stays in the dark to prevent discoloration.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

3 days fresh, 2 weeks fermented.

2 people, 3 cabbages, half a year, 24 meals

1large cabbage, usually 4 to 5 pounds
Tsphimalayan rock salt per pound
5green peppercorns per pound
3whole cloves per pound
5flaxbark juniperberries per pound
1/4 teaspooncaraway per pound
1strong california bay leaf per pound
Glasswhite wine
Equipment: half gallon glass jar or crock pot, large flat baking dish, wooden hammer or similar, kitchen scale, boiled weights
Cost: $4 for eight people, 50 cents a meal

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Steps

3 days fresh, 2 weeks fermented.

1

Soak cabbage over night in water with a tablespoon of salt, drain, rinse. Remove whole outer leaves carefully, the clean ones will be used to cover the sauerkraut, keep it submerged in the jar, away from air, free of mold. Cut cabbage in quarters, slice off center core, keep for cole slaw later. Weight quarters, you should end up with 4 pounds. Shred quarters horizontally. Lay in baking dish, sprinkle 1 tsp seasalt over per pound, bruise with hammer till cabbage starts to release its juices.
2

Pour juice carefully into crock pot or glass jar, add 1/4 of shredded cabbage by hand, press down. Sprinkle 5 peppercorns, 5 juniperberries, 3 cloves, 1/4 tsp caraway, bay leaf on top. Repeat with other quarters. Fold 1 clean outer leave on top of mix to keep air from discoloring sauerkraut, put weights on top of sauerkraut. Put lid on. Leave on counter for three days to start fermentation. Juice released by shredded cabbage should have doubled by now. Taste!
3

Top sauerkraut with white wine till cover leaves are submerged. Weights on top. Keep crock or jar at room temperature for two weeks, fermentation should be complete. Then keep in cool place for half a year. Skim off any discoloration from top. Top off with white wine if needed. Remove as much sauerkraut as desired, put coverleaves and weights back on. Enjoy!

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on November 30, 2021 02:23

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.