Saturday, April 5, 2014

Garlic Cumin Sauerkraut Recipe, at last!

I have finally committed my recipe to paper/digital ink for your DIY pleasure. This is a first attempt, and I would welcome feedback on process, ingredients, or terminology. When I made this, I took it out of the crock pretty early for a light, sweeter kraut. The garlic at the level in the recipe will pack a serious punch, so adjust for your preference.

Allan’s Garlic-Cumin Sauerkraut

  • 3-4 medium heads green cabbage
  • Up to 1/4 cup salt
  • 2-3 tablespoons cumin seeds
  • 12 cloves garlic

Optional ingredients:
  • beets
  • carrots
  • ginger
  • red pepper flakes

  1. Shred cabbage thinly with a sharp kitchen knife or cabbage shredder (some have also had good results with a food processor)
  2. Cut additional vegetables and garlic to desired size, adjusting for crunch
  3. Place shredded cabbage and vegetables in a large bowl, salting moderately as you go
  4. Sprinkle cumin seeds over cabbage and vegetables
  5. Press or pound cabbage using any implement at hand, such as a potato masher or wooden spoon. Ideally you want to bruise it; this helps get more liquid out
  6. Leave salted, pressed cabbage to sit 1-2 hours
  7. Pack cabbage tightly into a fermentation vessel such as a jar or crock, pouring in any leftover liquid from the bowl
  8. Place a weight on top of packed cabbage (Options include a plate, another jar, or even a ziplock bag full of water; something you can press down on is ideal)
  9. The liquid level should eventually rise until it is above the cabbage. To prevent molding, it is important that the cabbage is submerged. If the liquid level has not risen high enough after 2 days, add some water with a small amount of salt dissolved in it.
  10. Let kraut rest 4-6 days (it should be bubbling at this point), then begin tasting regularly
  11. Once the kraut tastes the way you like it, refrigerate it to slow the fermentation process (otherwise it will keep getting more and more sour)
  12. Enjoy!