Archeologists trace the earliest instances of pickled foods as far back as 2400 BC in ancient Mesopotamia. Today, lactic acid fermentation is woven into the fabric of virtually every culinary tradition and culture. This recipe for sauerkraut takes a few ingredients and a bit of patience
Ingredients
1 medium carrot
5 lb. green cabbage
3 Tablespoons kosher salt
1 hot pepper (optional)
Get Your Ingredients from Forty Acres Fresh Market
Order a Veggie Box and request cabbage and carrots
Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.
Directions
Peel a few large leaves off of the cabbage and put them to the side
Shred the rest of your cabbage and place in a bowl
Chop your pepper into small pieces and add it to the bowl
Peel your carrot into strips making sure not to use the outer layer and add it to the other veggies
Add your salt and massage into the veggie assortment
Firmly massage the cabbage and carrots until the liquid is drawn out and covers the veggies
Transfer the veggies to a large glass or ceramic jar with a lid
Cover with the liquid released from the veggies
Press the leaves of cabbage down to make sure that all the veggies are submerged under the liquid
Put a lid on and let the veggies ferment somewhere cool and dark for 1-5 weeks, checking it every couple of days to release built up gasses
After a week start tasting the sauerkraut and keep fermenting until you get it's your desired flavor
Now you're ready to top your Polish sausage or make a reuben with your very own delicious sauerkraut!
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