I was born and raised back in Soviet Union and my grandma and my mother always had some sour cabbage on hand. As far back as I remember we always had a 'dacha' - a small piece of land that an urban family can grow things on and MAY BE build a shack or even a house. So during the season we grew things like crazy - buckets upon buckets of strawberries, potatoes and apricots and such, and then during the winter would live off of what is left after we gourged ouselves silly on all that yummy goodness. And yes, we grew cabbage too and preserved it for the long winter months. So when I move here and my husband explains to me what this Sauerkraut is I said - YEAH! I love that stuff, let's get some! And what came out of the can we bought was SO SO NOT what I expected!
I called my mother to complaine to get her recipe and this is what I am passing on to you.
So if you think you don't like sauerkraut, I encourage you to give this superfood another try. Do it right this time and make your own. SUPER EASY!
SO grow (ok, may be not THAT easy :)) or buy some pesticide-free cabbage, a head or two ;). If you want your sauerkraut.. or should I call it sour cabbage instead? .. so if you want it to be white - keep with what they call green cabbage, but the leaves inside are actually white. I like my sour cabbage pink :) So about 1/4 of my cabbage is red. You will also need 1 carrot, salt and your sugar of choice, and may be pepercorns and bay leaves if desired (my mother always put those in and I don't, because there is nothing worse than biting on a pepercorn when you least expect it!).
The equipment required is rather simple too - a jar with a lid (I just save mine from things I purchase - like pickles, apple sauce, tahini, etc.), a good knife or a food processor for shredding the veggies, a large bowl and a knitting needle or a something resembling it.
So let's get cooking.
Day 1. Shred all your cabage, shred the carrots, but keep them seperately (if you don't care to have a perfectly white cabbage or you are shooting for the pink color like me, then it doesn't matter, you can keep them together from the start).
I called my mother to complaine to get her recipe and this is what I am passing on to you.
So if you think you don't like sauerkraut, I encourage you to give this superfood another try. Do it right this time and make your own. SUPER EASY!
SO grow (ok, may be not THAT easy :)) or buy some pesticide-free cabbage, a head or two ;). If you want your sauerkraut.. or should I call it sour cabbage instead? .. so if you want it to be white - keep with what they call green cabbage, but the leaves inside are actually white. I like my sour cabbage pink :) So about 1/4 of my cabbage is red. You will also need 1 carrot, salt and your sugar of choice, and may be pepercorns and bay leaves if desired (my mother always put those in and I don't, because there is nothing worse than biting on a pepercorn when you least expect it!).
The equipment required is rather simple too - a jar with a lid (I just save mine from things I purchase - like pickles, apple sauce, tahini, etc.), a good knife or a food processor for shredding the veggies, a large bowl and a knitting needle or a something resembling it.
So let's get cooking.
Day 1. Shred all your cabage, shred the carrots, but keep them seperately (if you don't care to have a perfectly white cabbage or you are shooting for the pink color like me, then it doesn't matter, you can keep them together from the start).
Salt the cabbage to taste (my mom recommends 2 tbsp for a 3L jar), mix it up and let it sit for a while. Come back and give it a good beating and mushing (have kids or your hubby do this part). Let sit for a while. All this action will have your cabage release some juice and soften up a bit.
Select a clean jar that is about half the size of your beautiful pile of cabbage. It is important that you fill the jar to the rim to prevent molding. Mix your cabage and carrots if you haven't done so, now would be the time to add peppercorns and bay leaves if desired, and start stuffing your jar with all this goodness. And when I say 'stuffing' I so totally mean it - pack your cabbage tight! When the jar is filled, pour the juice in to the rim. Cover with a piece of ziplock plastic (I know I don't like that part either, but if you worry enough find something with holes to cover it with) and tie with a string or an elastic band (I save those ones that sometimes hold your leafy greens together). Set your jar in a bowl to catch the drippings. And you are done for today.
Day 2. Every time you pass your beatiful jar, give it a good poke with your knitting needle several times - this will help the trapped bubbles to escape. Refill with juice that leakes out and collects in the bowl.
Day 2. Every time you pass your beatiful jar, give it a good poke with your knitting needle several times - this will help the trapped bubbles to escape. Refill with juice that leakes out and collects in the bowl.
Day 3. Add some sugar to the juice in the bowl (my mom recommends 1 tbsp for a 3L jar), mix it up well to dissolve and pour back on top of your cabbage. Keep doing the poking and refilling.
Day 4. Eat up! Put the lid on what is left and store in your fridge. It seriously keeps forever. The cold slows the fermentation process but doesn't completely stop it so if you forget about your yummy sour cabage for a month, it will just be a tad more sour, but still yummy and super super good for you!
Let me know how it turns out! :)
Day 4. Eat up! Put the lid on what is left and store in your fridge. It seriously keeps forever. The cold slows the fermentation process but doesn't completely stop it so if you forget about your yummy sour cabage for a month, it will just be a tad more sour, but still yummy and super super good for you!
Let me know how it turns out! :)
