Garlic Cumin Sauerkraut Recipes

GARLIC CUMIN SAUERKRAUT

Steps:

• Prepare the Cabbage - lightly wash the outside of the cabbage. To cut the cabbage, I usually begin by cutting it lengthwise in quarters through the core. I'll then remove the dense core parts, turn the quarters sideways and cut into ribbons at whatever width I'd like. In this case the cuts were approximately 3/8" (1cm).
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• Toss with salt - sprinkle the salt over the cabbage, trying to distribute the salt well.
• Allow it to sweat - Leave the salted cabbage for about 20 minutes or so and you'll find it will have begun to sweat.
• Add spices - Add the garlic and cumin powders and toss to distribute well. Allow to sit for another 15 minutes or more.
• Place in fermentation vessel - As this is a smaller batch version, you can place the ingredients into a 1 quart mason jars. It will be a tight fit and a good opportunity to use a pounder to help you compress as seen below to make it all fit in nice and tight. Once you get one of these, you won't know how you got by without one for so long!. Rather than a mason jar, you can of course use a 1 gallon jar or a fermentation crock.
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• Add weight - Place a weight on top. These weights work very well. If using the 1 gallon jar, you'll need to figure out some sort of a weight. I've used clear plastic bags with water (be sure they don't leak) successfully.
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• Place airlock on - if using an airlock such as this one, place it on.
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• Wait impatiently - I let this ferment go for about 3 weeks. Just leave it on your counter at room temperature. It will likely be tasty before the 3 weeks is up, but you can also feel free to let it ferment for 4-6 weeks. It will simply get a little more tart as time goes by.
• Jar it up and refrigerate - assuming you made this with a quart jar, you are all set to go., just remove the airlock and place a more permanent cap on such as these reusable lids and place it in the refrigerator.

SWEET-AND-SOUR SAUERKRAUT

Steps:

• Cook onion and garlic in oil in a 3 1/2- to 4-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Increase heat to moderate, then add cumin and allspice and cook, stirring, 30 seconds. Add tomatoes (including juice), brown sugar, salt, and pepper and simmer, stirring occasionally and breaking up tomatoes, 10 minutes. Stir in sauerkraut and bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally, until most of liquid is absorbed, about 30 minutes.

GARLIC SAUERKRAUT RECIPE - (3.9/5)

Steps:

• Combine the sliced cabbage, garlic, and salt in a large glass bowl. With clean hands punch down, squeeze, and manipulate the cabbage mixture. You'll notice more liquid in the mixture as the salt draws water out of cabbage. Continue this for another 10 or so minutes until the mixture is soft. You can also salt it and walk away if need be. When you push the mixture down, you should notice juice rising to the top. Ladle cabbage mixture and brine into clean Mason jars, leaving about 2" headspace. If you need extra brine, mix 1/2 cup filtered water with 1/2 tsp sea salt and use as needed. Below brine is key! Veggies exposed to oxygen will grow mold. The brine protects the veggies so you want to weigh the mixture down under the brine. A spare cabbage leaf sprinkled with a pinch of sea salt will help keep any of the determined tiny shreds below the brine. Place this down first, then add a Crock Rock weight over the cabbage leaf, and press down until fully submerged. The brine should cover the mixture by at least one inch. During the fermentation process, gases are created - they need a place to go. Covers that let the gas escape while keeping oxygen exposure minimal are ideal. Kraut Kaps are fantastic for eliminating oxygen exposure but also letting the gas out. Let your ferment sit at room temperature {68-72 degrees F, warm but not humid} dark location. Be sure to occasionally check for signs of mold. Kahm yeast {white in color, no dark color /black or fuzzy growth it it} is NOT the same as mold. The sauerkraut can ferment for 3-4 weeks even upwards of 12 weeks - it depends on where you live, and even to your taste. Store in the fridge where it will keep well for several months, if it lasts that long...