Quick Sauerkraut Recipe with options and a how to video

“Resistence takes place on many planes. Occasionally it can be dramatic and public, but most of the decisions we are faced with are mundane and private. What to eat is a choice that we make several times a day, if we are lucky. The cumulative choices we make about food have profound implications. Food offers us many opportunities to resist the culture of mass marketing and commodification. Though consumer action can take many creative and powerful forms, we do not have to be reduced to the role of consumers selecting from seductive convenience items. We can merge appetite with activism and choose to involve ourselves in food as cocreators. (Page 27)”
― Sandor Ellix Katz, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Sauerkraut, a dish with roots dating back centuries, has a rich history..

Traditionally associated with German, Eastern European, and Scandinavian cuisines, sauerkraut has transcended borders and captivated taste buds worldwide. Quick sauerkraut provides an accessible way to enjoy the flavors of this beloved fermented delight, even for those with limited time.

In a world filled with processed and fast foods, it's refreshing to explore the timeless tradition of fermenting vegetables.

Sauerkraut, a popular fermented cabbage dish, not only boasts a rich history but also offers numerous health benefits. In this blog post, we will dive into the art of making sauerkraut using green or red cabbage and explore the possibilities of incorporating various vegetables, herbs, and seeds to enhance its flavors.

The Art of Fermentation and Its Benefits:

Fermentation is a natural process that transforms raw ingredients into tangy, probiotic-rich delights. By allowing beneficial bacteria to thrive, fermentation not only preserves the vegetables but also enhances their nutritional content. Sauerkraut, in particular, is packed with vitamins, minerals, fiber, and probiotics that support digestive health, strengthen the immune system, and provide a host of other benefits.

Ingredients for Quick Sauerkraut: For this quick recipe, gather the following ingredients:

• 1 head of green or red cabbage (around 2-3 pounds)

• 1-2 tablespoons of non-iodized sea salt- i like kosher salt

• Optional: Carrots, beets, radishes, onions, garlic, ginger (for added variety)

Instructions: Follow these simple steps to create your own quick sauerkraut:

1. Prepare the vegetables: Remove the outer leaves of the cabbage, set them aside,. Slice the cabbage finely using a mandoline or food processor. If desired, grate or slice additional vegetables to mix with the cabbage. I like my mixture to be mostly cabbage, with some added veggies and herbs for color and flavor.

2. Salt and massage: Transfer the sliced vegetables to a large bowl and sprinkle non-iodized sea salt evenly over them. Massage the salt into the vegetables for 5-10 minutes until they release their natural juices. This step jump-starts the fermentation process.

3. Pack into a jar: Transfer the salted vegetables and their juices into a clean glass jar. i find that one good sized cabbage and a few other veggies makes about one quart jar. Firmly press down the mixture with a wooden spoon or your hands, eliminating any air pockets. Ensure that the vegetables are completely submerged in their juices. You can use one of the cabbage leaves you set aside to cover the vegetables or use a glass weight- or both!

4. Fermentation time: Cover the jar loosely with a lid or cloth and let it ferment at room temperature, away from direct sunlight. You can also use a fermentation lid that lets the pressure escape as it builds. Be sure the liquid is covering the veggies. The quick sauerkraut will typically ferment within 3-7 days, depending on your desired level of tanginess. Taste it periodically to find your preferred flavor.

5. Storage: Once your quick sauerkraut reaches the desired taste, seal the jar tightly with airtight lids and store it in the refrigerator. The flavors will continue to develop over time, and your sauerkraut can last for several months, but it never lasts that long in our house.

Potential problems:

Sometimes a scum (or surface bloom) will grow on the surface. Just remove as much of it as you can, as well as any discolored or soft kraut from the top layer.

Experimenting with Flavor Variations:

Expand your sauerkraut repertoire by exploring various flavor combinations. Consider these optional additions to enhance your quick sauerkraut:

• Carrots: Add sweetness and vibrant color.

• Beets: Introduce earthy flavors and striking hues.

• Radishes: Provide a peppery bite and satisfying crunch.

• Onions and garlic: Enhance the overall flavor profile.

• Ginger: Infuse a subtle warmth and zesty kick.

• Herbs: Dill, caraway seeds, juniper berries, and thyme all work well with sauerkraut.

Making sauerkraut at home is a rewarding and healthy endeavor that allows you to tap into the wonders of fermentation. From its ancient origins to its present-day popularity, sauerkraut offers a wide array of flavors and potential health benefits.

By following the simple recipe in this blog post and experimenting with different vegetables, herbs, and seeds, you can embark on an exciting journey of culinary exploration while reaping the rewards of homemade, probiotic-rich sauerkraut.

Enjoy the tangy goodness!