Thursday, January 29, 2015

White Cabbage Kraut With Caraway

There is nothing new about me making a batch of kraut, now and again.  This time I made some with a few twists - British white cabbage and caraway seeds.

Here is a flash back to my original kraut blog:

Ferment This

I didn't add any carrots, or kholrabi this time....

Shred one head of white cabbage and pour in 1/4 c. whey from plain yogurt. Add a 1/2 tbsp. of sea salt, and one clove worth of crushed garlic, toss.  Crush with the bottom of a glass, or a purpose made tool.  Cover and let set at room temperature for 30 minutes.  Crush again, add a tsp. of caraway seeds.  Press into a jar and put on the lid.  I used a swing top Kilner jar.  Leave out on a counter at room temperature for 2, or 3 days, burp the jar once a day and press further into the glass.

We found some German style bangers and with the kraut, it made a good lunch. MUSTARD!


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