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It has been cold here. It isn’t really out of the ordinary, -10 degrees in January is pretty typical but that doesn’t mean I have to like it. My root cellar doesn’t like it either. It’s a fine dance we do, keeping the door open just enough to keep the temperature above freezing but not so high as to trick the carrots into thinking spring is here and it’s time to sprout.
It is so important to check the food down there. Today I find that I have cabbage and carrots that must be seen to and apples that must be used up. The apples are easy. We love apples and onions caramelized with some butter and maple syrup and poured over pork chops. The cabbage and carrots are going to be fermented. We are kraut crazy around here. I got one of those dandy little air lock tops and lids for my ½ gallon Mason jars and now I can make kraut without getting the brine all over. Bruce bought me a mandoline for Christmas so I’m going to break that in too. I do love my little gadgets!
I cut the cabbage by hand but we love our carrots in slivers and that’s where the mandoline comes in. I make the mixture about 1/3 carrots and 2/3 cabbage. For 2, ½ gallon jars of kraut, you need about 5 pounds of vegetables. It can be any mixture you like. I sometimes add a bit of garlic, some beets or Daikon radish if I have it. Today it will be straight cabbage/carrot. 5 pounds of vegetables will need three tablespoons of salt. It is really important to use good salt. It should be coarse and not iodized. There are so many lovey salts to choose from, some pink, some grey, but I have made many a jar of kraut with just kosher salt. I put my salt in a bowl and sprinkle as I go so the salt is fully incorporated. As you put the cabbage/carrot mixture in the jar, tamp it down tightly. This helps draw the water out of the cabbage and creates the brine. I use the wooden reamer from my old-fashioned food mill. You have to really push it down. Once the jars are full you should start to see the liquid rise to the top. You should re-tamp the kraut every few hours. If, after a day, the brine has not covered the vegetables, you can mix a tablespoon of salt to a cup of water and pour it
over the top. This happens if the vegetables are older as they simply have less water in them.
Now let the kraut sit in a cool place to ferment. I check it every few days. You will see a bit of scum on the top. Just skim it off. It won’t hurt the vegetables as long as they remain submerged. The warmer the spot, the quicker the fermentation will be. When you reach the right level of tang for you, refrigerate your kraut and enjoy.
The brine is full of healthy lacto-bacillus. If your stomach is feeling iffy a table spoon is a great tonic.
Root Cellar Blues? Time to Make Sauerkraut!
Lehman's
It has been cold here. It isn’t really out of the ordinary, -10 degrees in January is pretty typical but that doesn’t mean I have to like it. My root cellar doesn’t like it either. It’s a fine dance we do, keeping the door open just enough to keep...
Ingredients
5 pounds vegetables (about 2/3 cabbage and 1/3 carrots)
3 tablespoons coarse, non-iodized salt
Optional garlic
Optional beets
Optional daikon radish
1 tablespoon salt (if extra brine is needed)
1 cup water (if extra brine is needed)
Instructions
Shred or slice the cabbage and carrots.
Mix the vegetables together, using about 2/3 cabbage and 1/3 carrots.
Place the salt in a bowl.
Fill clean ½-gallon jars with the vegetable mixture.
Sprinkle the salt throughout the vegetables as you fill the jars.
Tamp the vegetables down tightly to help release their liquid.
Continue filling and tamping until the jars are full.
Allow the vegetables to sit and release their juices.
Re-tamp the vegetables every few hours.
Check that the brine rises above the vegetables.
If the vegetables are not covered after one day, mix 1 tablespoon salt with 1 cup water.
Pour the salt water over the vegetables until they are submerged.
Place lids on the jars.
Store the jars in a cool place.
Allow the vegetables to ferment.
Check the jars every few days.
Skim off any scum that forms on the surface.
Keep the vegetables submerged beneath the brine.
Taste periodically until the kraut reaches your preferred level of tanginess.
Refrigerate when fermentation is complete.
Serve and enjoy.
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