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Smokey Kale and Cabbage Sauerkraut
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A picture of Smokey Kale and Cabbage Sauerkraut.

Smokey Kale and Cabbage Sauerkraut

Logan Lewis
Logan Lewis @cook_13291363
Tacoma, WA

Topping for the Uli's Signature Sausage at Harmon Brewing in Tacoma, Wa.

Topping for the Uli's Signature Sausage at Harmon Brewing in Tacoma, Wa.

Read more

Smokey Kale and Cabbage Sauerkraut

Logan Lewis
Logan Lewis @cook_13291363
Tacoma, WA

Topping for the Uli's Signature Sausage at Harmon Brewing in Tacoma, Wa.

Topping for the Uli's Signature Sausage at Harmon Brewing in Tacoma, Wa.

Read more
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Ingredients

  • 2 headsred cabbage (shredded)
  • 2 headsNapa cabbage (shredded)
  • 4 buncheslacinato kale (shredded)
  • 3/4 Csea salt
  • 4 TspCaraway seeds
  • 1/4 Csmoked paprika
  • 5 Gallonbucket (sanatized/airtight)
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Steps

  1. 1

    Mix cabbage, kale, salt in large mixing bowl.

  2. 2

    Mash with gloved hands until a brine is formed and cabbage is soft.

  3. 3

    Add in caraway seeds and smoked paprika.

  4. 4

    Incorporate all ingredients evenly.

  5. 5

    Put in 5 Gallon bucket, add weight (plates), ensure all cabbage/kale is submerged in liquid.

  6. 6

    Seal bucket and store in a 60-70 degree area for 3-4 weeks.

  7. 7

    Weekly, open top and skim off any irregularities.

  8. 8

    Taste at 2 weeks and adjust salt and water if needed.

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Logan Lewis
Logan Lewis @cook_13291363
on June 20, 2018 15:26
Tacoma, WA
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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Keywords

Red Cabbage Cavolo Nero Napa Cabbage

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