Yesterday, because it’s both delicious and good for the digestion, I decided to make a batch of sauerkraut. Sauerkraut requires a head of cabbage, so I hopped into the car and drove to my local supermarket. There, as I eased into the parking lot, I noticed a silver Nissan pickup truck speeding directly towards my little blue Toyota. No time to spare, I laid on the horn while my life flashed before my eyes. And then…BAM. The head-on collision shook me up mentally if not physically. Of course the front of my car was badly damaged. I called the police, and after an unbelievably long wait — two hours! — the official report was filed. Still trembling, I marched into the supermarket and lovingly hugged the cool green vegetable that I was after. May your own sauerkraut adventure be less dramatic than mine! The recipe:
As you will see in the following video (filmed, by me, immediately after the aforementioned accident), sauerkraut requires just two ingredients: cabbage and salt. You can amend the basic recipe by adding other vegetables (carrots come to mind) and/or spices (caraway seed is wonderful).
How much salt? As a rule of thumb, I use 1 tablespoon of Diamond Crystal kosher salt per pound of shredded cabbage.
Have your own special tips and tricks for making sauerkraut? Please share them in the comments field below!