Since I have discovered this recipe in Michael Ruhlman and Brian Polcyn book “Charcuterie” (must read for any serious cook) and made my first batch, I have not bought single jar or can of sauerkraut. The difference is amazing and it is so easy to make! I strongly recommend that you weight the salt rather than using volume measure.
Ingredients
4 liters water (4 quarts)
200 grams (3/4 cup plus 2 Tbs.) Kosher salt
1 Green cabbage, about 3 pounds cored and finally shredded
Combine water and salt in pot and bring to simmer, stirring to dissolve the salt. Remove from the heat, let cool and then chill.
Combine the cabbage and brine in non-reactive container. Cover the cabbage with piece of cheesecloth, place a plate on top pressing it down so that all the cabbage is submerged.
Cover container loosely with plastic wrap or container’s cover and set in cool place for 2 weeks (no warmer than 70°F – 75°F).
After 2 weeks drain the cabbage reserving the brining liquid. Refrigerate the cabbage while you prepare the brine. Bring the brining liquid to a boil, remove from heat, cool and then chill.
Pour enough of the cold brine over the sauerkraut to cover it completely; discard the extra brine. Store, covered, in refrigerator for up to 3 weeks.
Note: I find it better to cut the recipe in half unless you use a lot of sauerkraut. It does go mushy after 4 – 5 weeks.
3 comments:
The kraut sure got people talking at the office... I sent the link to a Romanian and French colleague.
I would suggest to do only half a head of cabbage. Whole head is a lot of kraut.
Interesting. I do mine without a brine, and I don't have a problem with it going soft. It's stayed crisp for months. On the other hand, I always feel like I would like to have some sauerkraut juice and my way really doesn't make much. Maybe I should do a few jars each way, and use the brine ones first.
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