Tuesday, December 14, 2010

pretty pink sauerkraut (I hope!)


I started a batch of sauerkraut today that should be pretty and festive if it turns out. It had three heads of white cabbage and one of red, totaling 3265g after coring, 680g of cranberries, and a couple of big sprigs of rosemary and bay leaves. Salt should be about 1% of the weight of the vegetables, so I added 40g of kosher salt.

When you're picking out cabbages to make sauerkraut with be sure to get the heaviest, most compact feeling ones you can find--they'll be easier to cut up thinly (you want to aim for slices the thickness of a dime), and ought to be pretty juicy. The thinner you can cut the cabbage, the easier it will be to squeeze out the juice--and you want to get out enough that the cabbage is covered with its own juice. Every time I make sauerkraut I wish I had a slaw board, but I don't make it often enough for it really to be worth it.

I'll be able to peek in a couple of weeks to see how it's doing, and I'll let you know!