Welcome to Fermentation Fridays. I’ve decided I have gotten so into making fermented things that I want to make this a regular Friday post for the foreseeable future. Not to mention there seems to be some interest in it, especially after my last post. So, you can join me in the fermenting process not to mention enjoy watching the successes and failures as I learn.
It’s not everyones favorite way to eat cabbage. I know it took me sometime to enjoy sauerkraut after years of my West Texas German Grandmothers cooking. I won’t go into detail but it’s been a decade and I can finally enjoy purple cabbage. In honor of the German side of my family, I’d like to introduce to you: The Zesty German.
Before getting started, I highly recommend having some sort of Fermentation Crock on hand. Whether you buy one, this is the one I have, make one which you can find plenty of videos on YouTube, or use multiple 32 ounce Mason Jars with the Ziplock-bag method.
The Zesty German
This is not for the faint of heart. There is enough garlic in this recipe to cure whatever ails you. If you’re scared of garlic or have a first date anytime within a week, you can definitely cut back on the garlic.
- 5-6 pounds of green cabbage
- 3 tablespoons salt
- 7 cloves of garlic
- 1 TBSP caraway seeds
- 1 TBSP red pepper chili flakes
*Important: make sure that everything is as clean as possible from the vegetables to utensils and containers*
- Slice cabbage in thin chunks. How you prefer your sauerkraut is up to you. If you like it in a small diced format or perhaps long and thin strips (which is how I like mine).
- In small batches, mix salt and cabbage and let salt begin to draw the water out of the cabbage and transfer to the fermentation crock. Then continue to massage and mix the salt/cabbage. Juices will begin to release.
- If you have whey from your previous sauerkraut mixture, go ahead and add a tablespoon. If you don’t… don’t worry!
- Mix in smashed/minced garlic, caraway seeds, and chili flakes making sure to massage all items together.
- Use weight to make sure the cabbage mix is condensed and covered fully by liquid.
- Cover your container and set in a cool, dark place for 7-14 days. (I always go with ten).
Note: If you have any questions, don’t hesitate to contact me.