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Thursday, September 15, 2016

sauerkraut

In the book I have with the okara granola recipe, is a recipe for sauerkraut which I was interested in trying.

In Japanese, they call sauerkraut, "nyu-san-cabbage" (fermented cabbage).

The recipe says it should take about 3-6 days but because it is still quite warm here, this was ready in 2 days.

Sauerkraut
1/4 purple cabbage, julienned and rinsed
1 teaspoon salt
1/8 teaspoon sugar
ziploc bag
3 bottled drinks

Place cabbage into ziploc bag with salt and sugar.
Massage bag, take out air, seal bag.

Place 3 bottled drinks on the bag, like placing weights on when making tsukemono (pickles).

Wait 3-6 days (mine was done in 2)

There should be tiny bubbles and when you taste it, it should be sour-ish.

NOTES: super easy and pretty tasty. Purple cabbage has been hard to find these days, but I hope to make this again.

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6 comments:

  1. Rowena5:29 PM, September 16, 2016

    perfect for Oktoberfest!

    ReplyDelete
  2. Anonymous7:17 PM, September 18, 2016

    Germans don't use purple cabbage for sauerkraut though.

    Purple cabbage is called Rotkraut (red cabbage or in rarer cases, blue cabbage/Blaukraut)and served along sunday roasts. It's usually not fermented.

    ReplyDelete
  3. K and S9:36 AM, September 19, 2016

    we tasted it yesterday, Rowena, could be more sour :)

    Thanks for the info Anon! I appreciate it.

    Take care you two.
    Kat

    ReplyDelete
  4. KirkK9:54 AM, September 19, 2016

    Wow, 2 days....that's some pretty fast fermentation.

    ReplyDelete
  5. K and S10:58 AM, September 20, 2016

    I think it could've been more "sour" Kirk.

    Take care.
    Kat

    ReplyDelete
  6. K and S5:35 PM, September 28, 2016

    Thanks K!

    Take care.
    Kat

    ReplyDelete

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