Ingredients for Sauerkraut
1 medium head green cabbage (about 3 pounds)
1 1/2 tablespoons salt (sea or pink)
1 tablespoons caraway seeds (optional)
5 garlic cloves(optional)
1 chopped hot red pepper(optional)
1 mason jar (and one small jar or sake glass that fits inside it)
Ingredients for zucchini pasta
Method for sauerkraut
- Make sure your mason jar and small jar are washed and rinsed of all soap residue and your hands too.
- Discard the wilted, outer leaves of the cabbage but save one or 2 big leaves and don’t cut them,(they will be used later to cover the top of the packed cabbage and will help keep the cabbage submerged under liquid). Cut the cabbage into eighths and trim out the core. Cut each wedge crosswise into very thin slices.
- Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands eventually the cabbage will become watery and limp — If you’d like to flavor your sauerkraut with garlic, chili pepper or caraway seeds, mix them in now.
- Take handfuls of the cabbage and pack them into the mason jar and push down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. When the jar is full place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
- Once all the cabbage is packed into the mason jar, slip the smaller jar (a sake cup works well) into the mouth of the jar OR if using a jam jar weigh it down with clean stones or marbles OR if using a sake cup push it down carefully and close the mason jar with the sake cup inside, this will apply pressure and keep the cabbage submerged under the liquid. IF the jar is closed remember to burp it now and then to release the gas build up.
- or Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine.
- Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
- Ferment the cabbage for 3 to 10 days: As it’s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There’s no hard and fast rule for when the sauerkraut is “done” — go by how it tastes.While it’s fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don’t eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
- Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.
Method for pasta
Prepare the zucchini pasta with a spiral slicer. chop tomatoes and avocado and mix into the zucchini pasta, top with lots of home made sauerkraut. It’s very good!