Easy Sauerkraut Condiment Recipe
4P Foods Team Member
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.
Try this easy, cab-edgy recipe to turn the winter staple of cabbage into delicious gut healthy sauerkraut. This tasty condiment can be used on sandwiches and hotdogs. It can also be paired with sausages. This diverse condiment is a great meal prep staple to have in your fridge. It will stay fresh in the refrigerator for up to 2 months.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
1 head cabbage
1 ½ tbsp. kosher salt
Directions
Deep clean all of your utensils, all the surfaces you will be using, and wash your hands. It’s important to start out with clean utensils, so the good bacteria have the best opportunity to do their job.
Peel the wilted leaves off the outside of the cabbage. Cut the remaining cabbage into fourths and then cut the quartered cabbage into strips.
Put the strips of cabbage into a large mixing bowl and sprinkle salt on top. Massage the cabbage for 10 minutes to integrate the salt. The cabbage will start to become limp and watery.
Transfer the cabbage and the liquid in the mixing bowl into the clean mason jar. Tamp the cabbage down as you go, so it will be tightly packed. Once all of the cabbage strips and liquid are transferred to the jar, place one of the outer leaves removed from the cabbage on top to keep the cabbage submerged under the liquid.
Cover the top of the mason jar with cheesecloth or clean tea towel and secure it with the outer ring of the mason jar top. This will let the contents breath without letting dust in the jar.
Over the next day, press down on the cabbage every few hours to keep the cabbage submerged in the liquid. Let the sauerkraut ferment in a cool, dark place for three to ten days.
Replace the cloth with the full mason jar lid and keep in the refrigerator for up to two months.