Smokey Kale and Cabbage Sauerkraut
Logan Lewis @cook_13291363
Topping for the Uli's Signature Sausage at Harmon Brewing in Tacoma, Wa.
Smokey Kale and Cabbage Sauerkraut
Topping for the Uli's Signature Sausage at Harmon Brewing in Tacoma, Wa.
Open in Cookpad AppSteps
- 1
Mix cabbage, kale, salt in large mixing bowl.
- 2
Mash with gloved hands until a brine is formed and cabbage is soft.
- 3
Add in caraway seeds and smoked paprika.
- 4
Incorporate all ingredients evenly.
- 5
Put in 5 Gallon bucket, add weight (plates), ensure all cabbage/kale is submerged in liquid.
- 6
Seal bucket and store in a 60-70 degree area for 3-4 weeks.
- 7
Weekly, open top and skim off any irregularities.
- 8
Taste at 2 weeks and adjust salt and water if needed.
Cooksnaps
I have been in the food service industry for 12 years now, half of my life. Cooking is one of my passions that I'm lucky to have be my job.
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https://cookpad.wasmer.app/us/recipes/5200029
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