Now available from Mulligan Books and Seeds: These Gorgeous, Locally Made, Water Seal Ceramic Crocks (with weights) can be used to pickle almost anything: eggs, pickles, kimchi, and more. This is real food, with all the bacteria and enzymes our bodies need. These crocks are one gallon, and two heads of cabbage can be made in one batch. Color choices. $75.
From GREGG LINDSLEY
Sandor Ellix Katz, the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003) has earned the nickname “Sandorkraut” for his love of sauerkraut. This is Sandorkaut’s easy sauerkraut recipe.
Timeframe: 3-4 weeks minimum, better if left to ferment
Ceramic crock with weights
Ingredients (for 1 gallon):
• 5 pounds cabbage • 3 tablespoons sea salt
1. Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. Place cabbage in a large bowl as you chop it.
2. Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. 3 tablespoons of salt is a rough guideline for 5 pounds of cabbage.
3. Add other vegetables if you like. Grate carrots for a coleslaw-like kraut. Other vegetables you can add include onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment. More…