I was in a pickle then. Like I am on most days.
I don’t know if I am like most housewives. I am often in a frenzy of things: cooking, washing the dishes, doing the laundry, folding clothes and more cleaning, but there are days that I just slouch on the couch and stare into space. Oh lovely space across our apartment.
I stare into space on days when I am exhausted, on days when I just have run out of things to do, on days when I just want to be.
On those seemingly empty, meaningless times, I somehow manage come up with the most brilliant small projects one at home could tackle. Like making more homemade stuff as if The Husband and I were not up to our ears with homemade goodness.
So I learned how to make sauerkraut.
Thanks to Marisa McClellan and Serious Eats!
- Extra large mixing bowl
- 1 quart mason jar or any glass jar of equivalent size
- A wooden spoon
- Your hands 🙂
- Potato masher (optional)
- 1 cabbage around 2lbs, shredded
- 1 tablespoon salt (I used kosher salt)
- 1 teaspoon toasted caraway seeds
1. Place shredded cabbage in mixing bowl.
2. Sprinkle the salt all over the cabbage.
3. Mix the salt and cabbage. Then squeeze all the liquid out with your hands or with the aid of a potato masher (optional) until the cabbage reduces into half the original quantity.
4. Add the toasted caraway seeds and mix and squeeze liquid out a little more.
5. Transfer the cabbage mixture into the mason jar, pushing all the cabbage down to further release the remaining liquid. Don’t fill the jar up. Make sure to leave a little breathing room, around an inch from the top of the jar lip.
6. Do not close lid tightly then leave in a cool dark spot to ferment.
7. Leave for two weeks, checking every other day for funky fermentation bloom, which are the murky bubbles on top. You need to remove that. The farty smell is normal, so do not fear.
8. After two weeks, taste a little of the sauerkraut to see if the pucker is to your liking. If you want more sourness, ferment for a few more days and taste each day until you get to the perfect taste.
Refrigerate the homemade sauerkraut once done and enjoy with your favorite “dry” viands. This lasts indefinitely, but I am sure this won’t last you long.
The Husband and I love having sauerkraut with our Nathan’s hotdogs or saursages. Or I sometimes have it with beef tapa. Isn’t that strange? How about you? How do have your sauerkraut?