Later On

A blog written for those whose interests more or less match mine.

New ferment: Red-cabbage sauerkraut with red onion

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Red-Cabbage Kraut

Dismal day, staying indoors, restless — I know! I can start a new ferment. I decided to do sauerkraut, very traditional, but I have red cabbage rather than green, and since I have red onion, the recipe writes itself.

I went with just a single 1-liter jar. I used my Oxo hand-held mandoline on the thinnest setting to slice 1/2 large red onion and about 1/3 head of red cabbage, and I have to say it did an excellent job — better than I expected. I don’t use their (awkward) little hand protector but instead wear a cut-proof glove. (It is, in fact, important to protect one’s hand when using a mandoline. ⇐ voice of experience)

After shredding cabbage and onion sufficient to fill the jar, I added about 1.5 tablespoons Celtic grey coarse sea salt and massaged it throughly into cabbage and onion for about 6-8 minutes. I then packed the jar (using a canning funnel, a big help) and poured in about 1/2 packet of starter culture that hand been hydrated. I was going to try it with no culture, just to see what happens, but I’ll do that another time.

Gonzalez Byass – Oloroso Nutty Solera

So now I’ll wait until Dec 2 for the transformation of cabbage into kraut. 

In the meantime, I got a wonderful-looking bunch of red chard yesterday and just cooked that in a little olive oil with the other half of the red onion, a medium beet I had on hand, a diced onion some minced fresh local ginger root, a splash of vinegar, and a splash of sherry (also a small glass of it, shown at left). 

Today was to be knife-sharpening day, but my resolution is weak, so as a compromise, I’m going to get out the sharpener and get it set up. That may provide enough momentum to do it, but if not, it will make tomorrow’s start easy while reducing the task today. Dividing a task into simple subtasks and tackling those has always been a good strategy for me. 

Update: Chard was excellent! Some left for tomorrow.

Dec 3, 2021. Yesterday, I took the red cabbage kraut from the jar and put into a storage container and put that into the refrigerator, so the fermentation was exactly two weeks. I had a bowl this morning, and it was excellent. This one will definitely be repeated, and the next batch will be two one-liter jars.

Written by Leisureguy

18 November 2021 at 2:03 pm

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