Gotta pass this one on. Ridiculously easy and great results. Remove the core and finely chop a head of red cabbage. Add 1.5 tbsp sea salt or pickling salt (can't use regular iodized because it messes up the fermenting) into a bowl with the cabbage. Mix firmly by hand to start breaking up the cabbage and release the juice. Pack firmly into mason jars, only fill each about 3/4 full. Add water to the jars to fill up to the neck of the jar. Seal jars and leave on the counter for 7 days. Supposed to be really good for you like yogurt because there is live bacteria unlike the canned stuff.I love saurkraut, but had never thought of making it myself. Of COURSE I had to try it! Last Tuesday I bought the necessary ingredients, and after dinner I began the culinary adventure. I had a few questions, though, and exchanged a series of texts with Tony:
Me: Getting ready to start saurkraut. Do you think using the slicing blade of food processor would make it small enough?It only took me 20 minutes from the time I got out the food processor until there were two jars sitting on the counter waiting to ferment. Based on Tony's experiences I placed a plastic produce bag underneath. For the next week I'd check the jars a couple of times a day. At first nothing happened, but on Day 3 the jars were sitting in a small puddle of purple liquid that had leaked out. The same thing happened on Day 4. In both cases I cleaned up the mess and made sure the lids were secure.
Tony: I read a couple recipes that recommended doing it that way. You can probably get it thinner than I did cutting by hand.
Tony: Also can't remember if I told you 2 tbsp or 1.5 tbsp of salt... Mine ended up a little salty so next time I will reduce a little.
Me: Do you remember about how many pounds your head was (or how many jars you filled)?
Tony: It was 3 lbs and it filled 2 quart jars to the top. I should have spread it into 3 jars and left more headspace so they wouldn't have leaked.
Me: Thanks for all the tips :-)
Last night we broke open the first jar and served it with leftover pork steaks and french fries. It was the best saurkraut I've ever had; crunchy but tender, with a nice sour taste. Hubby Tony and I polished off half of one container. Tonight I made the same dinner, substituting mashed potatoes for the fries. I'm not sure how I'll use the second jar, but I'm looking forward to figuring it out.
One last note. I wondered about Son Tony's choice of cabbage, so I asked him why he used red instead of the more traditional green. His response: I just like the color!