Spicy Sauerkraut Recipe

To go with this week’s special offer on Red Devil Sausages I wanted to share this recipe for Spiced Sauerkraut which is a gut-loving superfood.

INGREDIENTS

One medium green cabbage (about 2 lbs)
12 juniper berries
2 teaspoons of caraway seeds, crush for more seasoning
2 tablespoons sea salt
Add fennel seeds, cumin, dill, or anise seeds for additional flavour.

 

METHOD

Remove the outermost leaves of the cabbage and slice or shred the cabbage as finely as you like with a sharp knife or mandoline vegetable slicer.
 
Mix the cabbage, salt, crushed caraway, and juniper in a large bowl. 
 
Add the season and salt a little at a time and adjust to your taste preferences.
 
Massage the cabbage mixture by squeezing it with your hands. Repeat this step 3 - 4 times until liquid starts running freely from the cabbage when you press it.
 
To make the salt brine, you need plenty of cabbage juice (water from the broken-down cabbage cells). Once the cabbage starts to get soft and gives up the juice, you can pour it all into a wide-mouth jar or fermentation crock.
 
Press the vegetables down firmly to eliminate air pockets. Pour any remaining liquid from the mixing bowl into the jar to cover all ingredients. 
 
Leave about one to two inches of head space for a glass fermentation weight. 
 
Close the lid and leave it at room temperature. Sauerkraut can ferment for anywhere between 5 days on up to a year. It is important to taste-test it and place it in the refrigerator after it has achieved your desired taste. 
 
Check on the jars of sauerkraut once a day for the first several days to ensure all the ingredients are under the brine and do not dry out.

 

Recipe originally found at:https://fermenterskitchen.com/juniper-and-caraway-sauerkraut-recipe/