Are you waiting for the sauerkraut recipe?
1 head cabbage: 1 tablespoon kosher salt.
Shred, salt and press the cabbage into a crock. Top with plate and cabbage stone. Wait 4 weeks <76 degrees F. Above 76 the cabbage gets soggy. Skim as needed.Sadly, my husband threw away the card in a post-holiday clean-up campaign. Luckily, I had started writing this blog post before the card met it's unfortunate end so I at least have the recipe. It's not enough for me to feel like I can make my own sauerkraut using this recipe alone, but it did inspire me to start digging through the digital files to see if I could find any other information regarding Daniel's sauerkraut making enterprise.
I've been taking photographs of my friend Daniel's sauerkraut making process for about a year now. I started when he was on his second batch and continue to shoot photos whenever he invites me over to try a new batch. I even have a video of the "smashing" of the cabbage into the crock, complete with an audio track of Daniel's more detailed instructions.
There's also a final photograph meant to convince you that you do need to be careful when making sauerkraut. Foaming sauerkraut is not for the faint of heart or sensitive of nose.
|Sauerkraut and Brussels sprouts being scooped out the crock, March 2011.|
|Pickled Brussels sprouts in the kitchen, March 2011.|
|Delicious kielbasa sandwich made with Daniel's homemade sauerkraut, 2011.|
|Seeing foam grow on the surface of the pickling liquid is a good reminder to be cautious when making sauerkraut, 2011.|