These three jars are how much spicy kraut I made from the ingredients below. I allowed a lot of room at the top for juices to rise as the last batch had fermented and risen to the top of the jar. I needed to briefly remove the lids each day for the carbon dioxide to escape as I didn't want to risk the lids popping off or the juices flowing from the jar. This didn't happen, as every fermentation seems to process slightly differently. I was aiming at a spicier kraut this time, and thought the three fresh chillies would provide enough heat to the mixture. Whilst the paprika, garlic and chillies I added transformed the vegetables into a spicy and delicious condiment, dried chilli gives it the extra heat required so that it really does become a chilli kraut. The amount of chilli spice used is a matter of personal taste, and can easily be experimented with. Fermenting the ingredients seems to neutralise the spiciness of the fresh chillies and the fresh garlic. Some garlic may turn blue during the fermentation process and is nothing to be concerned about. However thankfully mine didn't being beautiful fresh garlic from the Eungella region near Mackay in North Queensland, otherwise it would have been technicolour kraut, and I see nothing wrong with that.
I would appreciate any comments that you have to send me about your fermenting experiences and I enjoy reading them.
Rule of thumb for ratio of cabbage to salt that I use:
Use 1 tablespoon of salt to 800g of CABBAGE
1 tablespoon of Caraway Seeds (if using for standard sauerkraut)
Ingredients:
1 small whole green cabbage, with outer leaves and core removed
3 carrots
3-4 finely chopped red chillies (not the Birds Eye variety)
1 teaspoon chopped fresh coriander
1 teaspoon smoky paprika
1 small apple peeled, cored and finely chopped
2 tablespoons non-iodised salt (or according to weight of cabbage, see above)
2 cloves finely chopped garlic
4 sliced crisp and fresh radishes
1 teaspoon chilli powder (optional for a spicier kraut)
Allow one tablespoon of salt to 800 grams of cabbage
Method:
I shredded the cabbage and carrots in my food processor which saves so much time, or if you want to replicate the way sauerkraut has been made during previous European generations, you can either slice it finely or grate it by hand.
Place the cabbage, apple and other vegetables and chillies in a large glass bowl and add the spices and the salt and toss the salt through the cabbage with clean hands. .
Let this powerful brew sit for 30 minutes to activate the fermenting juices.
Spoon the cabbage mixture and juices into jars allowing at least an inch from the rim and press down the vegetables until the juices rise to the top. Use the outer leaves and cabbage core to keep the shredded vegetables below the juices.
Seal your bottle loosely and keep at room temperature for 3 days. I open mine each morning to check that it is fermenting and to release the carbon dioxide, and you will see the bubbles moving in the jar. I also push the cabbage down forcing more juices to the top and ensuring the vegetables stay submerged. The longer you leave it to ferment, the more sour, spicy and distinctive the flavours will be.
If you feel that your ferment really is drying out, it is important to only use filtered water to top it up as the chlorine will kill the bacteria needed for fermentation.
Your jar of sauerkraut can then be moved to the frig after 3 days where it will keep for several months, and the flavour will develop during this period however it can be eaten within a week, or even earlier if you are desperate to try it.
I'm about to board a plane so I'm sending this from blogger on my phone. There's surely plenty of time with needing to be at airports two hours prior to catching even domestic flights.
Pauline
