Jen Coorsh makes sauerkraut at Juniper Farm in La Pêche. She is Alan Neal's guest on the CBC Radio One show All in a Day for D is for Dinner, a weekly food segment that airs every Wednesday afternoon.
Here is Coorsh's recipe for lacto-fermented sauerkraut.
Makes one large jar (2L) of sauerkraut.
What you'll need:
- 2 large, green cabbages, any variety (approx. 4 ½ lbs of cabbage).
- 2 tbsp. sea salt (iodine not preferable).
- ½ tbsp. any seasonings desired: caraway, fennel, juniper, dill, etc. (dried, seed form preferable) .
- A large, wide-mouthed jar.
- A weight (small plate, another jar filled with water, clean rock) to fit inside jar to keep cabbage submerged in brine for fermentation.
- Cut cabbages into quarters, removing the core.
- Shred cabbages by hand or by food processor, thin or thick (depending on preference).
- Put cabbage into large bowl and add salt, seasonings.
- Integrate salt and let sit for 15 minutes, letting the cabbage 'sweat,' allowing the salt to draw out the moisture in the cabbage.
- Knead the cabbage similarly to bread, noticing the brine you are producing for your kraut.
- Once you are satisfied with the amount of brine, pack cabbage into clean jar while sure that all the cabbage is covered in brine.
- Put weight in jar and cover with cloth (cheese cloth or towel is fine), set jar in a cool, dark spot.
- Check on your kraut every couple of days as it ferments. Taste it, notice how sour it is becoming. If you like the flavour after two weeks, simply put a lid on it and refrigerate (drastically slowing down the fermentation process). You can also let it sit for longer, up to a month and a half, for a more sour taste.
According to Coorsh, Sandor Katz's “Wild Fermentation” is an excellent and accessible book for beginning fermenters.