#sauerkraut

[was-the-grink-there]

Warning: the following image may be sensitive if you are Weird Al

[auraeseer]

. . . Other Life Choices

Frankfurter in a bed of sauerkraut with onion, garlic and apple.

[nbula-rising]

How to Make Sauerkraut PREP TIME 1 day 1 hour TOTAL TIME 1 day 1 hour Servings 10

Ingredients US Customary

8 cups red or green cabbage (finely grated or chopped) 1 ½ – 2 tsp sea salt (plus more to taste) 1 small beet (finely shredded) 3 whole carrots (finely shredded) 3 Tbsp fresh ginger (shredded / grated) 3 Tbsp fresh turmeric (shredded / grated) 4 cloves garlic (finely minced)

– Metric

908 g red or green cabbage (finely grated or chopped) 1 ½ - 2 tsp sea salt (plus more to taste) 82 g beet (finely shredded) 183 g carrots (finely shredded) 18 g fresh ginger (shredded / grated) 18 g fresh turmeric (shredded / grated) 12 g garlic (finely minced)

Instructions

Sterilize any equipment you will be using for fermentation, especially the jars (we prefer using mason jars or these Weck Jars that are about 850 ml). It is extremely important that everything is sterilized to allow for proper fermentation. Do so easily by pouring boiling water over clean jars and lids and drying completely. Let come back to room temperature before adding ingredients.

Add finely grated cabbage (we used our mandolin) to a large mixing bowl and top with 1 ½ teaspoons sea salt (or the lower end of the suggested range if making a different batch size). Wash hands thoroughly and massage cabbage for ten minutes. The cabbage should start softening, shrinking in size, and releasing water (see photo). Continue massaging until this happens. Add shredded beet, carrot, ginger, turmeric, and garlic and massage once more with clean hands for 4-5 minutes until thoroughly combined (see photo). Then taste test and adjust flavor, adding more salt for saltiness, grated ginger for more zing, or garlic for more intense garlic flavor. Use your clean hands to put the sauerkraut mixture into your sterilized jars and press down firmly to pack. There should be enough liquid from the massaging to rise up and cover the vegetables. If this doesn’t happen, top with filtered water until covered (it is unlikely that you will need to add water). Also, make sure there is plenty of room (about 1 ½ inches) between the contents and the lid so it has room to expand. Seal with a lid and set on the counter where there’s not much direct sun exposure or in a cabinet. The ideal temperature for fermentation is above 65 degrees F (18 C), so try to keep your environment on the warmer side to encourage proper fermentation.

Fermentation can happen as quickly as 24 hours if your space is hot, or it can take as long as 2 weeks, (again, depending on the environment). We found our sweet spot to be about 10 days. During this fermentation process, open your jars once per day to release air (you should feel pressure release and see air bubbles when you open the jars). Press down with a sterilized object such as a spoon or the bottom of a drinking glass to ensure that the vegetables are still completely covered in the liquid. Doing so helps encourage proper fermentation. The longer it sits and ferments, the tangier it will become, so sample occasionally with a clean utensil to test and see if it is at the right stage for you. Once it has reached the desired tanginess, cover securely and transfer to the fridge, where it should keep at least 3 months and up to 6 months. When serving, don’t double dip to avoid contamination.

Notes *8 cups finely grated or chopped cabbage equals about 1 large or 2 small head(s) of cabbage. *Recipe as written makes enough to fill approximately 1 1/2 (850 ml) jars of sauerkraut. *Prep time reflects time it takes to make recipe and let it ferment for 24 hours. However, fermenting up to 2 weeks may be necessary.

[chuck-snowbug]

奥播磨（日本酒／純米大吟醸 伝授 生）、スペアリブと豆と自家製ザワークラウトのトマトスープ、きゅうりのサラダ、自家栽培セージのフリッター。

Okuharima(Japanese Sake) & Tomato Soup with Spareribs, Beans & Home-Made Sauerkraut Dinner - April 2025

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[kazenishi]

A classic Reuben Sandwich features layers of savory corned beef, tangy sauerkraut, Swiss cheese, and Russian dressing between slices of rye bread. It's a delightful combination of flavors and textures, perfect for a satisfying lunch or dinner.

Ingredients: 8 slices of rye bread. 1 lb thinly sliced corned beef. 1 cup sauerkraut, drained. 8 slices Swiss cheese. 1/2 cup Russian dressing. Butter, for spreading.

Instructions: Set a griddle or skillet over medium heat to warm it up. Each piece of rye bread should have one side brushed with butter. Put corned beef, sauerkraut, Swiss cheese, and Russian dressing on the side of 4 slices of bread that hasn't been buttered. Add the last few slices of bread on top, making sure the buttered side faces outwards. Put the sandwiches on the griddle or skillet and cook for three to four minutes on each side, until the bread is golden and the cheese melts. Cut each sandwich in half across the middle and serve hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

Brandons Harvey