For that big crockpot (5 litres) I shredded 2 large green cabbages - in hindsight, I should have done 3. When using a crockpot like the one pictured here, add water to the lip of the lid to ensure a proper seal. The biggest challenge I had was waiting........... So 6 weeks passed and we tried it. YUM. I did not use any other spice than salt and caraway seeds because I wanted to see how it tasted, just about naked. I will experiemnet with spices next time. If you try something different, let me know how you liked it. We (yes, hubby did get involved - he likes to play with food too!) sterilized all the equipment and put this lovely stuff into mason jars and popped them in the fridge - after a good sampling, of course. Now I'm on the hunt for pickling cucumbers. One of the many Farmer's Markets should have them. We'll see.
Here's the recipe:
Per one thinly sliced/well chopped cabbage, add
1 – 2 tbsp. sea salt
2 tbsp. turmeric or any other spice you choose
3 tbsp. dried or 5 tbsp. fresh dill chopped
1 tbsp. brine from previous batch of sauerkraut or fermented pickles OR
1 package of vegetable starter culture OR
1 tbsp. miso
Remove 2-3 outer leaves of cabbage and put aside. Chop/slice/process your cabbage and place in a large mixing bowl. Sprinkle with salt and massage together very well until juices flow out while squeezing the cabbage. Mix in any other desired ingredients like herbs, spices and vegetables – see variations below.
Pack into a ceramic fermentation pot or use a wide-mouthed glass jar. Press kraut down until about one inch of liquid is covering the kraut. Cover with the cabbage leaves that were set aside. Place weights on top to keep cabbage down under the liquid. Put in a warm spot out of direct sunlight for a minimum of 14 days and up to several weeks/months. Check seal and pressure occasionally. You might want to place the jar on a tray with a lip to catch the spill over, as it will likely bubble over often while fermenting.Be sure to check the brine level and make sure the cabbage stays submerged. If scum develops, just skim it off and add more brine.* When you want to stop the fermenting process, transfer to jars and store in the fridge. Finished kraut keeps for several months so long as everything is submerged in its own brine. Remember that when you harvest your kraut; SAVE THE BRINE to use a starter for your next batch of fermented whatever.
*BRINE - if needed to top it off, just boil and cool 1 quart of water that has 1 1/2 tbsp. of sea salt dissolved in it, or double this recipe if more is needed.
VARIATIONS: Different varieties of cabbage: napa, purple, green
VEGETABLES: cauliflower, broccoli, bok choy, carrots, beets, radishes (daikon, black, red or purple) turnips, fresh horseradish, burdock root
SEA VEGETABLES: nori, dulse, arame, kelp, hijiki – These add great flavour and nutrition. NOTE; for the really dry varieties of seaweeds, soak before adding in.