Here at Wildfire Fellowship Farm we grow a variety of brassica crops including Kale , Broccoli, Cauliflower and Cabbage. This time of year we are sending a very special crop to market, early tender cabbage. This type of cabbage is more succulent than common storage varieties. This tender cabbage is great in dishes like Cole Slaw and Sauerkraut.
Sauerkraut has unfortunately been relegated by many to only a hot dog topping. When made at home, fresh sauerkraut is crunchy and full of flavor – unlike its store-bought kin. Home made sauerkraut is a live fermented food and contains many beneficial probiotics. Most people associate probiotics with yogurt but fermented vegetables offer an alternative source.
A great item from Mother Earth News details the process to make not only basic sauerkraut but also several spicy variations. The following is the basic recipe from the article.
By Nathan Poell
2 large heads of cabbage (about 5 pounds)
2 to 3 tbsp noniodized salt
Grate 1 cabbage and place in a crock or plastic bucket. Sprinkle half the salt over the cabbage. Grate the second cabbage, then add it to the crock along with the rest of the salt. Crush the mixture with your hands until liquid comes out of the cabbage freely. Place a plate on top of the cabbage, then a weight on top of the plate. Cover the container and check after 2 days. Scoop the scum off the top, repack and check every 3 days. After 2 weeks, sample the kraut to see if it tastes ready to eat. The flavor will continue to mature for the next several weeks. Canning or refrigerating the sauerkraut will extend its shelf life. Yields about 2 quarts
Now is the time to experiment with this simple and delicious dish while our tender early cabbages are available – Enjoy!
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